Sausage Gravy Benedict

A variation on biscuits and gravy using a mushroom, sausage gravy and a poached egg.

2 eggs, poached
1 English Muffin, split
1 tablespoon butter
1 tablespoon flour
1 cup of milk
4 medium mushrooms, sliced
1 sausage patty, link, ground or vegetarian, cooked and minced
1 green onion, minced
salt and pepper

Add half the butter to small skillet on medium heat. Saute the mushrooms until lightly browned. Set aside the mushrooms. Reduce heat to low, add the rest of the butter and the flour and stir. After a couple minutes slowly add milk at bit at a time while stirring constantly until you reach a consistency you like and the roux is thoroughly dissolved into the gravy. Add more milk if you prefer a thinner gravy. Add the sausage and mushrooms and stir. Salt and pepper to taste.

Poach the eggs and toast the muffins. Plate with an English Muffin half, a poached egg, the gravy and half the green onion.

Serves 2