Eggs Waldorf Style with Mushroom Sauce

Ingredients

• 4 Large Eggs (Fresh, high-quality eggs are recommended)
• 4 Slices of Bread (Your favorite bread, such as sourdough or brioche)
• 2 tablespoons Butter (For toasting the bread)
• 8 ounces Cremini Mushrooms (Divided for sauce and topping)
• 1 Shallot (Finely minced)
• 2 cloves Garlic (Minced)
• 1 tablespoon Dry Sherry (Adds depth of flavor)
• 1 cup Beef Broth (Low sodium)
• 1 cup Heavy Cream
• 1 teaspoon Fresh Thyme (Chopped)
• 1 tablespoon Fresh Parsley (Chopped, for garnish)
• 2 tablespoons Olive Oil
• 0.25 teaspoon Salt (To taste)
• 0.25 teaspoon Black Pepper (Freshly ground, to taste)

Instructions

1. 1Heat olive oil in a saucepan over medium heat. Add minced shallot and garlic and sauté until softened and fragrant (about 3 minutes).
2. 2Add sliced mushrooms (6 ounces) to the saucepan and cook until they release their moisture and begin to brown (about 8-10 minutes).
3. 3Deglaze the pan with dry sherry, scraping up any browned bits from the bottom. Add beef broth and fresh thyme. Bring to a simmer and cook until the sauce has slightly thickened (about 5 minutes).
4. 4Stir in heavy cream and season with salt and black pepper to taste. Keep warm.
5. 5Preheat broiler. Toss remaining mushroom caps (2 ounces) with olive oil, salt, and pepper. Broil for 5-7 minutes, or until tender and slightly browned.
6. 6Butter the bread slices and toast until golden brown.
7. 7Poach the eggs to your desired doneness. A classic method involves simmering water in a pan, creating a whirlpool, and gently dropping the eggs in. Cook for 3-4 minutes for a runny yolk.
8. 8Place toasted bread on plates. Top each slice with a poached egg. Spoon mushroom sauce generously around the egg and place a broiled mushroom cap on top of each egg. Garnish with fresh parsley.