Instructions: It is really a tragedy, indeed, a culinary desecration, that the art of sauce-making has been lost to the opening of cans of soup.

A good, fresh sauce is on a totally different plane, and is so easy that I will never understand the travesty of opening soup cans and calling it cooking. This brunch dish will convince you of how much better your own homemade sauce tastes.

Melt butter in a skillet. Add flour and whisk well, until well combined. Slowly pour in cream, whisking all the while, and continue whisking until the flour is cooked and the sauce has thickened enough to coat a spoon. Stir in the mushrooms and any juices that have accumulated with them. Stir in the mustard, nutmeg, salt and pepper. Taste and adjust seasoning as needed.

If you want to thin or extend the sauce, you may add more cream or whole milk.

Put one gently poached egg on each buttered English muffin half and top with mushroom Bechamel sauce. Sprinkle generously with parsley and chives and serve.

When you eat it, the runny yolks will mix with the sauce and the taste will be even better.

Serves 6.

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