|The Incredible Edible Egg|
This weeks French Friday recipe was for Creamy Mushrooms and Eggs. When I saw this recipe, I wasn’t quite sure how to serve it. Should I make it for lunch, brunch, or maybe a light dinner? Dorie suggests serving it as an appetizer or starter.
I had been busy working all day in my yard. Did I tell you spring has finally come to New Jersey? With spring, comes never ending yard work! Cleaning out flower beds, cutting back my berry bushes, cleaning out my garden beds, and that’s just the beginning.
When I came into the house, after a long day of work, I really didn’t want to start supper. We both ate a late lunch and, quite frankly, were not very hungry. I then remembered the creamy mushrooms and eggs from Dorie. This dish was not at all complicated and, was actually pretty easy to put together. However, did I think Bill would eat this for dinner? He does enjoy omelets for dinner, every once in a while. I think, if I let it happen, he would eat cereal. So, why not creamy mushrooms and eggs?
I had some nice potato bread in the house, and that’s what I used instead of brioche. The mushrooms are sauteed with a finely minced shallot. Cream is added along with salt, pepper and chopped fresh rosemary. The recipe also called for fresh mint but, I just didn’t think I’d enjoy the taste of mint and rosemary with my eggs.
|Creamy Mushrooms and Eggs|
This was a surprisingly wonderful dish! We both enjoyed it. I loved the way the runny yolk mixed with the creamy mushroom sauce….heavenly! I will definitely be making it again! Maybe next time with the mint. It was pure comfort food. Those Creamy Mushrooms and Eggs, made a great light supper, served with a salad! Happy Friday everyone!
You can find the recipe for this satisfyingly delicious dish in Dorie Greenspan’s cookbook “Around My French Table” or here. To see how other Doristas fared with this dish check it out here.
|Mincing the shallots|
|The mushroom sauce|
|Delicious and satisfying!!|