I am a writer, genealogist, a Syncretic Eclectic Spiritualist Pagan, life long autodidactic student of world religions, history, anthropology, sexuality, body acceptance, trauma, and healing. This blog is about my life, studies, beliefs, and interests including art, culture, fashion, cuisine, health, challenges, mythology and more. The Moon is for my religious belief system. Dance represents life. Pages is for my writing and art of collages and altered books.
This is a recipe I've made a lot, because it's easy and tastes a bit like Eggs Benedict.
4 eggs 1 can of slice mushrooms 2 toasted and buttered English Muffins cheese sauce
Prepare cheese sauce: melt 2 tablespoons margarine in a saucepan, add chopped onion* (optional), and cook until margarine is melted and onion cooked slightly. Add 1/4 cup of flour into margarine and cook while stirring for 1 minute. Add 1 cup of milk and stir consistently until white sauce thickens. Remove from heat. Add 2 cups of cut up cheddar cheese to white sauce and stir occasionally until cheese is melted.
Toast and butter English Muffins.
Heat mushrooms (for variety, you can also add sliced black olives, sauteed onion rings, fried bacon or sausage, etc).
Fry eggs to desired doneness.
To serve, place English Muffin open on each plate. Drain mushrooms and put on top of English Muffin. Top with fried eggs---one on each half of muffin, and spoon hot cheese sauce over top of each egg.
Serve with bacon, ham or sausage, and fruit salad. This is great for breakfast, dinner, or a holiday brunch.