These are a lot like Eggs Benedict but without the meat and using cheese sauce which is much easier to make than finicky Hollandaise sauce. I often add sauteed onions to the mushrooms.
1 can of slice mushrooms
2 toasted and buttered English Muffins
Prepare cheese sauce: melt 2 tablespoons margarine in a saucepan, add chopped onion* (optional), and cook until margarine is melted and onion cooked slightly. Add 1/4 cup of flour into margarine and cook while stirring for 1 minute. Add 1 cup of milk and stir consistently until white sauce thickens. Remove from heat. Add 2 cups of cut up cheddar cheese to white sauce and stir occasionally until cheese is melted.
Toast and butter English Muffins. Heat mushrooms (for variety, you can also add sliced black olives, sauteed onion rings, fried bacon or sausage, etc).
Fry eggs to desired doneness. To serve, place English Muffin open on each plate. Drain mushrooms and put on top of English Muffin. Top with fried eggs—one on each half of muffin, and spoon hot cheese sauce over top of each egg. Serve with bacon, ham or sausage, and fruit salad. This is great for breakfast, dinner, or a holiday brunch.