Creamy Mushrooms and Eggs #French Fridays with Dorie

Creamy Mushrooms and Eggs
Creamy Mushrooms and Eggs

It may not be "Green Eggs and Ham" but this dish sure sounded good to me... and it sounded fairly easy to make. Well, it was easy to make because my little baker made the Bubble-Top Brioche that the eggs and mushrooms sit upon.

making brioche
My daughter showing my husband how to make brioche.

brioche dough
Ready to bake

Bubble-Top Brioche
Bubble-Top Brioche

Of course being Miss Simple Living I made the recipe even easier by just frying the eggs instead of poaching them. I really don't see much difference in the taste of an over easy egg verses a poached egg. As long as the egg runs you get the same effect... which is delectable. Yolk running into cream, mixing with mushrooms, and billowy buttery brioche.

The only thing I would change about the recipe next time is to double the cream. There really wasn't enough gravy...more gravy is always better. I also included spinach, that was just sautéed with a little bit of olive oil for contrast, and I will do this again.

There were no, "strangely good" comments from The Peanut Gallery only the sound chewing happy eaters. 

A recipe for Creamy Mushrooms and Eggs

Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 


 







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