creamy mushrooms and eggs

I missed quite a few French Fridays with Dorie posts in May, among them Creamy Mushrooms and Eggs, which is this week’s catch up recipe.

I so wasn’t feeling this one when it popped up on the schedule. Just didn’t sound very spring-like. That was, until I got the idea to make it with morel mushrooms, those tasty, crinkly harbingers of spring.

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Dorie recommends serving this dish as an appetizer. I’m not generally one for multi-course meals when cooking at home. So instead, I decided to serve them for a hearty Sunday breakfast. And since it was breakfast, I went with basic fried eggs.

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Verdict? Delicious! Really, really good. I loved this dish and can see making it again either for breakfast or for a quick weeknight dinner.

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3 Responses to creamy mushrooms and eggs

  1. Teresa says:

    Your version looks wonderful. The mushrooms, especially, are beautiful. I’m not much for multi-course meals at home, either and found this made a great light supper.

  2. Cher says:

    In our house, we have courses, but that is usually because I can’t time everything to come out at the same time 🙂 Does that count? (Hey kids, eat your salad while the meat finishes cooking and then, eat your meat because the veggies aren’t done…)
    This looks great – love those mushrooms.

  3. Great that you used morels!

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