This week our assignment in French Friday's With Dorie was "Creamy Mushrooms and Eggs." I am a little late in posting but it is better late than never. This recipe was right up my alley. I love eggs and mushrooms. Putting the two together had to be delicious. This recipe is ever so easy and quick to make. You start by cooking a finely minced shallot in butter and olive oil. Once the onions are softened you add the mushrooms and season with salt and pepper. You cook until the mushrooms have given up their liquid. Next you add some delicious heavy cream. I love cream. You cook the mixture for about three minues, pull it from the heat and add rosemary and mint. You lightly toast some cahllah or brioche bread and top it with the mushrooms and poached eggs. That's it. You are in for a delicious meal.
You can find this recipe on page 163 in "Around My French Table."