New Orleans brunch eggs

- ½ cup finely chopped muchrooms
- ½ cup finely chopped fully cooked ham
- ½ cup finely chopped green onions
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Pinch of cayenne
- 1¼ cups beef broth
- 8 slices grilled ham
- 8 eggs, poached
- 4 english muffins, split and toasted

In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender.
Stir in flour and cayenne pepper.
Blend in beef broth; simmer, stirring occasionally, for 20 minutes.
To serve, place a slice of ham and an egg on each muffin half.
Spoon sauce over each.

BON APPETIT