Recipe courtesy of Chef Ouita Michel, Holly Hill Inn, Midway, Ky.
4 tablespoons unsalted butter
2 shallots, minced
9 ounces button mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
2 tablespoons minced fresh tarragon (2 tsp dried)
1 1/2 ounces Gruyere cheese, grated
8 artichoke bottoms, drained canned or fresh cooked
Lemon juice, as needed
Salt and pepper, as needed
8 large eggs
4 English muffins, split
Melt butter in large saucepan and sauté shallots until translucent. Add mushrooms and cook until they have released some liquid. Add flour and blend thoroughly to make a roux. Add milk and mix well. Season with salt and pepper to taste. Add tarragon. Simmer for 5 to 10 minutes, to make a sauce. Add cheese, stir to melt, and remove from heat. (Makes about 3 cups)
Warm the artichoke bottoms in broth or water mixed with a bit of lemon juice. Season with dash of salt. Gently poach the eggs in acidulated water (add a splash of vinegar or lemon juice) until cooked to desired doneness. Toast and butter the English muffins. Gently reheat the mushroom sauce, if necessary. Plate the muffin halves, each topped with an artichoke bottom, poached egg, and about 1/3 cup sauce. Garnish with sprig of tarragon.