Spray a skillet with cooking spray. Cook the onion over low heat for approximately 4 minutes, stir frequently. Add the mushrooms, ginger, and broth and cook, covered, for about 5 minutes. Sprinkle with salt and pepper.
Poach the eggs and toast the English muffins.
Top each muffin evenly with half of the mushroom mixture. Place the eggs on top of the mushroom mixture and sprinkle with the chervil.