Friday, May 3, 2013

FFWD - Creamy Mushrooms and Egg


This week's French Friday with Dorie recipe is creamy mushrooms and egg.  This comprises mushrooms cooked with shallot and cream and herbs (rosemary - I left out the mint - blech!), perched atop a piece toast (I used rye toast instead of brioche) and crowned with a poached egg.

The egg is the best bit - look at that gooey yolk:


To see what the other Doristas thought of this "recipe", visit the LYL section of the website.

17 comments:

Cher Rockwell said...

I left out the mint too - parsley and chives were what was in the refrigerator, so that's what made it on the plate :-)
It wsa the best eggs-n-toast I have had in a long time...

Mardi Michels said...

It was actually fab with the mint - I didn't know what to expect but it was really bright and fresh! Am a huge fan of this dish!

Blond Duck said...

I would have left out the mint too!

Lorraine @ Not Quite Nigella said...

Isn't it interesting as I didn't like the idea of mint jelly with lamb but now I love it. And yep love a runny egg yolk too!

Liz Berg said...

I was tempted to skip the mint, but I left it in. I'm not sure I even tasted it (might have been the speed in which I ate this :/). Glad you liked the runny egg! Happy French Friday, my friend.

Guyla said...

I also left out the mint! I think everyone agrees that this was a keeper. Yours looks good.

Trevor Sis Boom said...

Everyone should put that mint back in! It was a great contribution and for me was the big surprise of the week. OK, I"m done. I'm going to go stare at this yok some more.

yummychunklet said...

The egg did tasty delicious with the mushrooms!

Kathy said...

Funny, I left out the mint too. Didn’t seem to go with this dish. Your Creamy Mushrooms and Eggs look wonderfully delicious! This one is a keeper for me!

Mary Hirsch said...

To be honest, I used a mixture of herbs, what I had sitting in the fridge, to add spice and flavor to this recipe. Didn't use mint so I cannot comment on it. Your egg looks all runny and exactly as it's supposed to appear, I think. I'm a little reluctant to go "runny" as you did but next time I will be braver. And, I liked this recipe so much, there will be a next time.

Guru Uru said...

This egg dish looks great :D

Cheers
Choc Chip Uru

Nana said...

OMG, that egg looks incredible and on rye toast too.
I love rye toast. We enjoyed this recipe, so simple to
prepare. I did leave out the mint simply because I did not have it. I am feeling
better, thank you, and we are so glad that things worked out, we would have been worried sick if we were away.

Betsy said...

This one was really good. Loved the runny egg yolk over it, making it even more delicious. Have a great weekend!

Teresa said...

Rye toast was a great choice for this and your yolk is perfectly runny!

Paula @ Vintage Kitchen Notes said...

Rye would make a hearty breakfast, I like that. Your egg is absolutely perfect! And I did like the mint a lot, but left out the rosemary. Have a great day!

dulceshome.com said...

I didn't do the mint either - just chives. Oh, and truffle salt. But I loved this dish. Yours looks terrific (oh, the beautiful egg)!

Chaya said...

This is the kind of dish that when I see the photo, I want a plate, in front of me, now.