Unfortunately, life has gotten in the way over the past few months. I was remodeling the exterior of my house, and then it was the holidays. Then my Dad’s health went downhill and we lost him in March. Of course (at least for me) with Easter comes hope and renewal. One of the big things that needed a re-start was my connection with friends. Not the least of which are my friends in the French Fridays with Dorie community. I’ve missed them, and I’ve missed a lot of recipes, and haven’t kept up with all of the posts, but with some of them over the past couple of months, I’m not sure I was too worried. :).
This recipe is not one of those. I’ve made this a couple of times, though probably not always as close to the recipe as possible. This time, I thought – “pick up the correct bread, serve it the correct way”. Well, at least I thought that.
This really is a simple recipe – sauteed mushrooms and shallot, finished with a bit of cream, served over toasted brioche or challah along with a poached egg.
There are only a couple of decisions to make with this. Namely, how to poach those eggs. I almost make Dorie’s ruffled eggs because they are so cute – but when I reached into the cabinet to pull out an appropriate bowl or cup to support putting them together, I saw my egg “poachers”. Now Martha (or Julia) would probably tell you that they aren’t then actually poached. But then again neither are they if they are cooked inside a little sack made of plastic wrap.
Doing it this way meant that my eggs and mushrooms would be ready about the same time. Of course, I wasn’t quite so organized, but that’s ok.
The mushrooms get a quick saute with the shallots in a mixture of a little butter and olive oil. They also get seasoned with salt and pepper. In this instance, I thought I’d go ahead and use my truffle salt (love, love) to just add that much more yummy!
This all comes together quickly, since the cream only needs a minute or two to thicken slightly. I used chives to finish the mushrooms off – the suggested rosemary would be great (as would thyme). I’ll be interested to see how others fared with the addition of mint per the recipe.
I think this dish is delicious and easy. Very easily company-worthy. It would be a perfect meal with a salad and a glass of wine. And it takes maybe 20 minutes even if you’re not completely organized. It’s also great with some softly scrambled eggs (the French way, where they turn out creamy!), which makes it even quicker.
If you’d like to see how others prepared this dish, here’s the link!