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Mushroom Sardou

 Mushroom Sardou
4 ServingsPrep: 15 min. Cook: 15 min.

Ingredients

  • 4 tablespoons unsalted butter
  • 2 shallots, chopped
  • 9 ounces small fresh mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 1-1/2 ounces Gruyere cheese, shredded
  • 8 artichoke bottoms (drained canned or cooked fresh)
  • 1 tablespoon lemon juice
  • Pinch salt
  • 1 teaspoon white vinegar
  • 8 Eggland's Best Eggs
  • 4 English muffins, split and toasted

Directions

  • In a saucepan, saute shallots in butter until tender. Add mushrooms;
  • cook and stir until mushrooms release their liquid. Stir in flour
  • until smooth. Gradually stir in milk. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Add tarragon. Reduce heat; cook
  • and stir for 5 minutes. Add cheese; stir to melt. Remove from the
  • heat; keep warm.
  • In a small saucepan, warm the artichoke bottoms in water to cover.
  • Season lemon juice and salt. Keep warm.

2 of 2

Mushroom Sardou (continued)

Directions (continued)

  • To poach eggs, place 2-3 in. of water in a large skillet with high
  • sides; add vinegar. Bring to a boil; reduce heat and simmer gently.
  • Break cold eggs, one at a time, into a custard cup or saucer;
  • holding the cup close to the surface of the water, slip each egg
  • into water. Cook, uncovered, until whites are completely set and
  • yolks begin to thicken, about 4 minutes. With a slotted spoon, lift
  • each egg out of the water.
  • To serve, top each muffin half with an artichoke bottom, poached egg
  • and about 1/3 cup sauce. Garnish with a sprig of tarragon if
  • desired. Yield: 4 servings.