FFwD: Creamy Mushrooms and Eggs

French Fridays with Dorie

Well, I think this French Fridays with Dorie is one of my favorites! But, I did change a lot of things. This was mainly due to what I had on hand and what I didn’t want to go buy specifically for this recipe (cream, brioche).

I used some roasted garlic ciabatta that I had in the freezer and instead of cream, I added a little marsala wine to the mushrooms. It just seemed that with butter and egg yolks, the cream really wasn’t necessary. What is it with the French and cream?

I would love to make this sometime for brunch, with two slices of toast and two eggs per person and potatoes on the side. And mimosas.

Oh and as an endorsement that will mean nothing to anyone that doesn’t live in the Portland area, these eggs from Champoeg Farm are the best eggs I have ever used. I can usually find them at the New Seasons on Division (but not other New Seasons for some reason). And I just found out they do farm tours on Sunday. I am so doing that this summer.

Oh and one more note. I was not crazy about the mint in the mushrooms. I think next time I will just double the rosemary or throw in some garlic.

Anyway, my photos are below and here’s a link to everyone’s French Fridays with Dorie posts.

French Fridays with Dorie

French Fridays with Dorie

French Fridays with Dorie

French Fridays with Dorie

9 Replies to “FFwD: Creamy Mushrooms and Eggs”

  1. Your poached eggs look perfect on top of the toast. Good eggs make all the difference in a dish – its nice to find a local source that delivers such a good product.
    We subbed out the mint for parsley & chives and were pretty happy with the results.

  2. Oh boy does the Marsala sound like a great addition! Love your photo with the egg on top of the toast…yummy!

  3. That opening photo – fabulous. Marsala for cream, not a bad sub and a really, really good idea. I watched a You Tube video on poaching eggs, just for fun, and most of the video was about using fresh eggs. I will be glad when our Farmer’s Market opens again (we still have snow) so I can start buying fresh eggs again.

  4. This is one of my favorites so far too. I feel lucky that a guy down the street sells eggs in front of his house. They’re from Aracauna chickens so the shells are the most beautiful shade of blue. They taste great, and I know they are really fresh. Mushrooms and wine always goes well together. Nice variation.

  5. Gorgeous photos – you captured the steam perfectly! Your variation sounds delicious. Dorie’s recipes always make a great jumping off point. I miss the eggs from my parents’ farm, but they’ve found a good place that sells them nearby and they bring me some when they visit. Farm fresh eggs from happy chickens are the best.

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