Poached Eggs with Mushroom Cream Sauce
Eggs, poached in a mushroom cream sauce, are served atop English muffins with a slice of ham, and topped with the sauce.
1/4 cup chopped onion
4 tablespoons butter - divided use
1 (10.75-ounce) can cream of mushroom soup
4 large eggs
2 English muffins, split and toasted
4 ounces cooked ham
- In a skillet, sauté chopped onion in 2 tablespoons butter. Stir in cream of mushroom soup; heat until bubbly. Reduce the heat. Break eggs into the mixture; cook until set.
- Toast split English muffins and spread with 2 tablespoons butter.
- Place cooked ham on the muffins and top with the egg and mushroom sauce.
Makes 4 servings.