Shelly's Recipe

MUSHROOM-SAUCED EGGS

Category: Breakfast and Brunch

2 cups fresh mushrooms
4 tsp flour
2 tbsp butter
3/4 cup milk
1 1/2 tsp Worcestershire sauce
3/4 tsp dry mustard
1/2 tsp paprika
4 Poached Eggs
2 English muffins, split and toasted

Chop mushrooms; sprinkle with flour. In a 1 1/2-quart saucepan cook mushrooms in butter, covered, for 5 minutes, stirring occasionally. Stir in milk, Worcestershire sauce, mustard, paprika, 1/4 tsp salt, and dash pepper. Cook and stir, uncovered, till thickened and bubbly.

Cook and stir 1 minute more. Cover; keep warm. Prepare Poached Eggs. Place Poached Eggs on muffin halves. Spoon mushroom sauce over. Serves 2.