Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 ounces | Fresh mushrooms,chopped |
| 2 tablespoons | Butter |
| 2 tablespoons | Flour |
| ¾ cup | Chicken broth |
| ½ cup | Sour cream |
| ½ teaspoon | Pepper |
| ¼ teaspoon | Worcestershire sauce |
| ⅛ teaspoon | Hot pepper sauce |
| 4 \N | English muffins, split and |
| \N \N | Toasted |
| 8 \N | Poached eggs |
| \N \N | Watercress sprigs |
To make sauce,saute mushrooms in melted butter for 3 minutes or until tender.Stir in flour,broth and cook until mixture thickens. Stir in sour cream,pepper and Worcestershire and pepper sauces. Cook and stir 2 minutes more. To serve,place two English muffin halves on a plate.Place a poached egg on each muffin half.Spoon sauce on garnish with watercress. Serve immediately.Serves 3 to 4.