Fried Eggs, Tomatoes & Mushrooms on Country Bread
Good Morning beautiful people! As you may have noticed, I am in love with breakfast, it really is my favourite meal of the day.. And for some kind of reason, I was craving Eggs Hussard from Pastis in New York.. It's probably my favourite egg dish out there, poached eggs with roasted tomatoes, mushrooms and a Hussard sauce which is this meaty kind of broth.. But the actual Hussard sauce seemed too lengthy to make in the morning (I was starving), and so I came up with my own version to satisfy the crave.. And it absolutely did.. Gorgeous!
Easy. Prep & Cook Time: 20 minutes
- 4 organic eggs
- 1/2 pack mushroom, sliced
- 1 tsp olive oil
- 1 cup mushroom broth or vegetable broth
- 3 tbsp light cooking cream
- 1tsp corn flour
- 1 large tomato, sliced
- a knob of butter
- salt & cracked pepper
- 2 slices of country bread, toasted
Sauté the mushrooms in a little butter for a few minutes, then add the hot broth, season with salt and pepper and add a bit of corn flour. Let it simmer and thicken on low heat as you preparing the rest.
In a dry pan, fry the tomato slices and set them aside. Add a little butter to the pan and fry the eggs the way you like them (I would go for a little runny).
Add the cream to the mushroom sauce and remove from the heat. Season one last time to taste.
Now assemble the dish by starting with the toasted bread, the tomatoes on top, then the egg, and finish with the mushroom sauce. Enjoy ;)