I absolutely love this recipe. You will too. The flavours are extraordinary and as I type this, my mouth is watering. No kidding!
This is for two (adjust for more).
- 5 hard boiled eggs
- 1 tbsp. butter
- 2 tbsp. flour
- 1 cup milk
- pinch salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp. Dijon mustard
- 1 cup shredded Swiss or Monterey Jack cheese
- 1 cup sliced saute’ed mushrooms
- 2 English muffins, halved
- 4 slices ripe tomato
- 4 slices Canadian bacon
Shell eggs, dice egg whites and set aside. Mash yolks until crumbly and also set aside.
In a medium saucepan, melt butter, gradually stirring in the flour to make a roux (paste). Add milk slowly, salt and pepper and whisk until smooth. Continue cooking until sauce thickens and then add the sour cream, mustard and cheese, again stirring until blended. Add the mushrooms and egg white. Remove from heat and cover.
Toast and butter muffins.
To assemble: place a tomato slice on each muffin half, follow with a slice of bacon, top with sauce and sprinkle the top with the crumbled egg yolk.
Oh my goodness, this is so darn gooooooood. Try it.