Eggs Hussard

Eggs Hussard

Wednesday morning I prepared breakfast with a favorite of 35 years. The first time I had this dish was at Brennan's Restaurant in Dallas Texas. I had not given previous thought to photographing the dish or I might have staged it differently. The fruit was on the table in dishes. This was a last minute quick grab the camera before it gets too cool to eat. I wanted to share the recipe.

***

Sauce:

6 oz. fresh mushrooms, sliced

1 Tablespoon butter

1 cube chicken boullion

1/4 cup water

1/2 cup half and half

1 Tablespoon flour

1/4 cup water

1/2 cupMonterey Jack Cheese

Salt and Pepper

***

poached eggs or fried eggs

Canadian bacon

toasted English muffins

***

Directions:

Saute mushrooms in butter. Add 1/4 cup water and bouillon cube; stir until dissolved. Stir flour into water making a roux and add half and half . Stir into mushrooms and cook until sauce is thickened. Stir in cheese, stir until melted. Season to taste with salt and pepper.

***

To serve: Place heated Canadian bacon on toasted muffin, top with an egg and sauce. It is simple but delicious!