Poached Eggs in Mushroom Cream Sauce

[twkltoz]

I first tried this in France on a whim, and it was so good I had to try and create it at home.

I am not much for measuring things, but I will give it a whirl.

Mushroom Cream Sauce:

16 oz fresh mushroom (chop if you like them smaller)
2-10 cloves of garlic chopped. (Yes I love garlic)
pinch Oregano
Butter (as much as you want to fry the mushrooms in)
Heavy Cream (also as much as you want) original recipe called for only 1/3 cup, but that is never enough.
Salt & Pepper to taste

Eggs:
1-3 Eggs

Saute your mushrooms in the butter and garlic until they are about dry, then add the heavy cream and spices. Let this simmer but not boil.
Poach/Fry/Sous vide your eggs to your liking.

Put some mushroom sauce in a bowl with the eggs and enjoy.

This is amazingly fast to make.

[MountainGirl]

@twkltoz, sounds great thanks

[OgreZed]

You reminded me that when I was a kid, we used to have creamed eggs over toast quite often. Similar to chipped beef on toast or sausage and gravy over a biscuit, but with a different protein.

I’ll bet the creamed eggs could easily be made as a keto dish. Maybe as simple as combining chopped hard-boiled eggs with some Alfredo sauce. Maybe with some cream cheese.

[Tmdlkwd]

You reminded me that when I was a kid, we used to have creamed eggs over toast quite often. Similar to chipped beef on toast or sausage and gravy over a biscuit, but with a different protein.

So true!
Blast from the past
Had that 3-4 days a week
On Some ever so good at the time plain white bread