Eggs Elegante a Perfect Brunch Alternative for Heavy Easter Dinners

If an extensive Easter dinner is more than you had in mind, a simple brunch might be a good alternative.

This delicious variation on eggs Benedict, called Eggs Elegante With Mushroom Sauce, calls upon shiitake mushrooms, with their large, floppy caps and thin stems to add rich, hearty flavor.

Also for the festive brunch serve fresh fruit, rolls with butter, cheese and jams and an assortment of beverages.

EGGS ELEGANTE WITH MUSHROOM SAUCE

2 ounces shiitake mushrooms, chopped

2 tablespoons butter or margarine, melted

2 tablespoons flour

3/4 cup chicken broth

1/2 cup sour cream

1/4 teaspoon black pepper

1/4 teaspoon Worcestershire sauce

1/8 teaspoon hot pepper sauce

3 or 4 English muffins, split and toasted

6 to 8 poached eggs

Watercress sprigs

Saute mushrooms in melted butter 3 minutes or until tender. Stir in flour. Add broth and cook until mixture thickens. Stir in sour cream, pepper, Worcestershire and hot pepper sauce. Cook, stirring, 2 minutes longer.

Place 2 English muffins halves on each plate. Place poached egg on each muffin half. Spoon sauce over and garnish with watercress. Serve immediately. Makes 3 to 4 servings.