| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | English | Eggs | 4 | Servings |
INGREDIENTS
| 2 | oz | Fresh mushrooms, chopped |
| 2 | T | Butter |
| 2 | T | Flour |
| 3/4 | c | Chicken broth |
| 1/2 | c | Sour cream |
| 1/2 | t | Pepper |
| 1/4 | t | Worcestershire sauce |
| 1/8 | t | Hot pepper sauce |
| 4 | English muffins, split and | |
| Toasted | ||
| 8 | Poached eggs | |
| Watercress sprigs |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 30.2mg
Sodium: 314.1mg
Potassium: 179.5mg
Carbohydrates: 19.9g
Fiber: 1g
Sugar: 2.8g
Protein: 5.5g