Mexicali Poached Eggs
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Onion||2 Tablespoon, chopped|
|All purpose flour||1 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Shredded american cheese||4 Ounce|
|Pimiento||2 Tablespoon, chopped|
|Bottled hot pepper sauce||1 Dash|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|English muffins||3 , toasted|
|Shredded american cheese||2 Ounce|
For sauce, in a 10-inch skillet cook mushrooms, green pepper, and onion in butter or margarine till mushrooms are tender.
Stir in flour.
Add milk all at once Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add the 1 cup shredded cheese, pimiento, and hot pepper sauce, stirring till cheese is melted.
Gradually stir some of the hot mixture into the sour cream.
Return the sour cream mixture to skillet.
Break one egg into a small dish.
Slide egg into skillet, holding edge of dish as close to the sauce as possible.
Repeat with remaining eggs.
Simmer eggs, covered, for 3 to 5 minutes or till eggs are just soft-cooked.
Top each toasted English muffin half with an egg; spoon sauce over.
Top eggs with 1/2 cup cheese and a little paprika.