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.
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17 comments:

  1. Cher RockwellMay 3, 2013 at 11:08 AM

    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...

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  2. Mardi MichelsMay 3, 2013 at 11:22 AM

    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!

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  3. Blond DuckMay 3, 2013 at 1:10 PM

    I would have left out the mint too!

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  4. Lorraine @ Not Quite NigellaMay 3, 2013 at 4:22 PM

    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!

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  5. Liz That Skinny Chick Can BakeMay 3, 2013 at 8:22 PM

    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.

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  6. UnknownMay 3, 2013 at 11:01 PM

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

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  7. Trevor Sis BoomMay 4, 2013 at 12:22 AM

    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.

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  8. yummychunkletMay 4, 2013 at 1:58 AM

    The egg did tasty delicious with the mushrooms!

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  9. KathyMay 4, 2013 at 4:59 AM

    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!

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  10. Mary HirschMay 4, 2013 at 9:29 AM

    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.

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  11. Choc Chip Uru @ Go Bake YourselfMay 4, 2013 at 6:55 PM

    This egg dish looks great :D

    Cheers
    Choc Chip Uru

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  12. NanaMay 5, 2013 at 12:18 AM

    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.

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  13. BetsyMay 5, 2013 at 10:53 AM

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

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  14. TeresaMay 5, 2013 at 2:34 PM

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

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  15. Paula @ Vintage Kitchen NotesMay 5, 2013 at 8:54 PM

    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!

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  16. AnonymousMay 8, 2013 at 12:09 PM

    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)!

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  17. ChayaMay 9, 2013 at 8:12 AM

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

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