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Mushroom-Sauced Eggs Recipe

Items Required:

2 cups fresh mushrooms (5 ounces)
4 teaspoons all-purpose flour
2 tablespoons butter or margarine
¾ cup milk
1 ½ teaspoons Worcestershire sauce
¾ teaspoon dry mustard
½ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon pepper Poached Eggs
2 English muffins, split and toasted

Preparation Method:

Chop mushrooms; sprinkle with flour. In a 1-quart casserole micro-cook mushrooms in butter, covered, about 3 ½ minutes, stirring after 2 minutes. Stir in milk, Worcestershire sauce, mustard, paprika, salt, and pepper. Micro-cook, uncovered, till thickened and bubbly, about 3 minutes, stirring every 30 seconds.
Cover; set aside. Prepare Poached Eggs. Return mushroom sauce to microwave oven and micro-cook, covered, till heated through, 1 to 2 minutes. Place Poached Eggs on muffin halves. Spoon mushroom sauce over. Makes 4 servings.

Poached Eggs: In a 1 ½ -quart casserole micro-cook 2 cups water till boiling, about 5 to 5 ½ minutes Using 4 eggs, break eggs, one at a time, into a cup. With fork or wooden pick, carefully pierce yolk just to break membrane. Slide egg into water. Working quickly, repeat with remaining eggs. Micro-cook, uncovered, until white is firm, about 1 ½ to 2 minutes.

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