Creamy Mushrooms And Eggs

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 ounces mushrooms, caps only, wiped clean (a mix of wild and cultivated)
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons olive oil
• 1 large shallot, finely minced, rinsed, and patted dry
• salt
• fresh ground black pepper
• 1/2 cup heavy cream
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh mint
• 4 small slice brioche bread or 4 small challah, lightly toasted
• 4 poached eggs

Recipe

• 1 if you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half.
• 2 if you have smaller mushrooms, leave them whole or slice them in half.
• 3 what you are looking for is bite-size pieces.
• 4 put a medium skillet over med-high heat and add the butter and oil.
• 5 when the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes.
• 6 add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid.
• 7 continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream.
• 8 bring the cream to a boil and cook for 3 minutes or so, until it thickens just a little, then pull the pan from the heat and stir in the rosemary and mint.
• 9 arrange the brioche on salad plates and top with the mushrooms and then the eggs.