2 tablespoons butter
1/2 ounce dried mushrooms, rehydrated, drained, and chopped
2 tablespoons flour
3/4 cup chicken broth
1/2 cup sour cream
1/4 teaspoon ground black pepper
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
4 English muffins, split and toasted
8 poached eggs, warm
Watercress for garnish, optional


1. For sauce, in a large skillet, melt butter, cook mushrooms 3 minutes or until tender. Stir in flour. Add broth; cook until mixture simmers and thickens.
2. Stir in sour cream, pepper, Worcestershire, and hot pepper sauce. Cook and stir 2 minutes more, but do not boil once sour cream has been added.
3. To serve, place 2 English muffin halves on a plate; place a poached egg on each muffin half. Spoon sauce over; garnish with watercress, if desired. Serve immediately.

Recipe Courtesy of Freida's, The Specialty Produce People.

Use a flavorful dried mushroom such as porcinis or morels for this dish. To rehydrate, cover with boiling water and soak until soft. Drain and rinse. The flavorful soaking liquid can be saved for use in soups or sauces.

Eggs With Mushroom Sauce
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