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