samedi 6 septembre 2014

New Orleans brunch eggs (Country Breakfasts)



                  For special week-end brunches.

4-6 servings
  • ½ cup finely chopped muchrooms
  • ½ cup finely chopped fully cooked ham
  • ½ cup finely chopped green onions
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Pinch of cayenne
  • 1¼ cups beef broth
  • 8 slices grilled ham
  • 8 eggs, poached
  • 4 english muffins, split and toasted
  1. In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender.
  2. Stir in flour and cayenne pepper.
  3. Blend in beef broth; simmer, stirring occasionally, for 20 minutes.
  4. To serve, place a slice of ham and an egg on each muffin half.
  5. Spoon sauce over each.
BON APPETIT

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