CREAMY MUSHROOMS AND EGGS

Creamy Mushrooms and Eggs image

Provided by ratherbeswimmin

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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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 of fresh mint
4 small slice brioche bread or 4 small challah, lightly toasted
4 poached eggs

Steps:

If you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half.
If you have smaller mushrooms, leave them whole or slice them in half.
What you are looking for is bite-size pieces.
Put a medium skillet over med-high heat and add the butter and oil.
When the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes.
Add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid.
Continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream.
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.
Arrange the brioche on salad plates and top with the mushrooms and then the eggs.

Nutrition Facts : Calories 326.6, Fat 21.2, SaturatedFat 10.7, Cholesterol 234.4, Sodium 251.2, Carbohydrate 22.5, Fiber 1.5, Sugar 2.4, Protein 13