Creamy Mushrooms & Eggs

Per Tricia~
Sorry to report that we have no lovely photos to share, as unfortunately we had to cancel our trip the day of our flight. Nana had a particularly bad flare up of knee arthritis and this would not have worked with our grand plans for touring. 

Very disappointing indeed but luckily we have both been to Paris and the countryside on a few other trips together (Nana has several more trips under her lucky belt than I :) so please do not feel badly for us.  She is feeling much better but had a challenging few weeks, so it was clearly the right decision. And let's not forget that I have a son attending Boston University- yup- right in the midst of all the tragedy in that town we would have been miles and time zones away. 

Things do have a way of working out, no ? So we took a much needed "staycation" and recuperated all around.  We are refreshed and looking forward to catching up with our fellow Doristas.  Nana even managed to make last week's dish but when she reported the results, I took a pass :)                                         Sorry Dorie.

This week's creamy mushrooms and eggs, however, were a big hit. My guys love everything in this dish. I substituted Rhodes frozen dinner rolls as my market did not have brioche and they were the closest substitute (and I was not baking brioche this week.....).

My younger son said he would love the mushroom sauce on a burger with swiss cheese. Sounds like a plan....

Per Nana~
This week's recipe of creamy mushrooms and eggs were so good. I used English muffins instead of brioche and it worked out well.  The mushroom sauce was easy to prepare and the shallot gave it such a wonderful flavor.

Hubby and I both love poached eggs so putting this all together was a perfect light supper. I served a tomato salad on the side.  I will definitely be making this again and think it is perfect for a Sunday brunch. 

Since I did not post last week's swiss chard pancake recipe I will include it here as a make up.  

As much as I enjoy swiss chard, I was not pleased with this particular dish. The combination of onions, shallot and garlic was not one I cared for.  I filled the crepe with an old Italian recipe called Jambort/Gianbort (sp ??).  It consists of fried Italian peppers which are stewed in crushed tomatoes with seasonings.

I was very pleased that I made my very first crepe and now that I see how easy it is, I plan to make a regular crepe batter and top it with a sprinkle of sugar. When I was growing up my French mother often made sucre crepes and they are still one of my favorite desserts. 

 Happy French Friday~