3 tb Butter
2 c Mushrooms; sliced
1 ts Dried dill
2 tb Unbleached white flour
1 1/2 c Milk
1 c Sharp cheddar cheese; grated
1 pn Salt
1 ds Black pepper
8 Eggs
4 English muffins; split in
-half
Melt 2 tb butter in 2 qt saucepan over medium heat. Add sliced
mushrooms and dill. When mushrooms are just tender, add flour and
brown. Slowly add milk; lower heat to a simmer. When all of the milk
is added, add cheddar cheese and stir in with a whisk. Add salt and
pepper. Simmer the cheese sauce on very low heat while cooking the
eggs.
Heat a 10" frying pan over medium heat. Swirl remaining butter over
bottom of pan. Crack 4 eggs into it and fry. Toast 2 split English
muffins. Fry eggs to desired texture. Put fried eggs over toasted
English muffin halves. Top with hot cheese sauce. Repeat process with
remaining eggs and muffins, and serve.
Recipe by Horn of the Moon Cookbook by Ginny Callan
