Sunday, November 30, 2014

Creme Fraiche Mushrooms and Creamy Eggs on Toast


Mushrooms and eggs on toast have become one of our frequent (and favorite) go-to for weekend brunch or weeknight supper. After a long weekend in the country for the Thanksgiving holiday, and a rush back home to "trim up the tree" for the Christmas season, this simple plate was just what we needed for brunch today.  Sauteed mushrooms with creme Fraiche topped with creamy eggs provides the energy to get all those lights hung way at the top :)


Creme Fraiche Mushrooms and Creamy Eggs on Toast

(Serves 3)
Ingredients
For the Mushrooms: 
1 tbsp butter
1 tbsp olive oil
24 ounces cremini or baby bella mushrooms, sliced
1 tsp dried thyme
pinch of red pepper flakes
1 clove garlic, grated
1/4 cup white wine or brandy
salt and pepper to taste
1 heaping tbsp creme fraiche, greek yogurt or sour cream

For the eggs: 
1 tbsp butter
6 eggs
2-3 tbsp milk 
salt and pepper to taste
2 tbsp chopped flat leaf parsley
2 tbsp chopped chives

3 slices seeded toast 

Saute the mushrooms (do not salt) in the butter/oil mixture over medium high heat until they start to release their moisture and crisp.  Add in the dried thyme, red pepper and garlic and cook one minute.  Add the wine or brandy to deglaze the pan.  Remove from heat, and stir in creme fraiche, season with salt and pepper to taste.   While the mushrooms cook, prepare the eggs.  Heat butter in a non stick skillet over medium-low heat. Whisk together the eggs, milk, salt and pepper and add to melted butter in pan.  Reduce the heat a bit and cook the eggs on low to medium low, stirring frequently, for about 15 minutes, until the eggs are soft and creamy, but cooked.  Place a slice of toast on each plate and top with some of the mushrooms, then top with eggs and garnish with parley and chives.  Serve immediately.  



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