1. If you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half. 2. If you have smaller mushrooms, leave them whole or slice them in half. 3. What you are looking for is bite-size pieces. 4. Put a medium skillet over med-high heat and add the butter and oil. 5. When the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes. 6. Add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid. 7. Continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream. 8. Bring the cream to a boil and cook for 3 minutes or so, until it thickens just a little, then pull the pan from the heat and stir in the rosemary and mint. 9. Arrange the brioche on salad plates and top with the mushrooms and then the eggs. ---------------------------------------------------------------------------
Nutrition
Ingredients
