Breads, Breakfast

Eggs and English Muffins

  • 10 3/4 oz can Cream mushroom soup
  • 1/4 cup Milk
  • 1 cup Fresh mushrooms, sliced
  • 3 English muffins, split
  • 6 poached Eggs
  • 1/2 cup Shredded yellow cheese
  • 1 dash Paprika

    • Microwave Oven Directions: Combine soup and milk in a glass bowl, stirring to form a sauce. Cook 2 minutes on high setting until very hot. Set aside. Placesliced mushrooms in a small glass bowl and cover with plastic wrap. Cook on high setting 1 minute. Drain and stir mushrooms into sauce. Toast and butter English muffins. On a glass serving dish, arrange English muffin halves. Top eachwith a poached egg. Spoon mushroom sauce over eggs and sprinkle with cheese and paprika. Cook on high setting 30 seconds, or until cheese is melted.

    Conventional Directions: Combine soup and milkin a saucepan. Cook over medium heat, stirring constantly until bubbly. Sautémushrooms in 2 Tbsp (25 ml) butter, then add to sauce mixture. Toast and butter English muffins. Top each English muffin half with a poached egg. Spoon mushroom sauce over egg and sprinkle with cheese and paprika. Place under hot broiler until cheese is melted.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by I G Valletta of Livonia, MI. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!