Ingredients
as many eggs as desired, 2 per person
cream (1/2 cup per 2 eggs?)
white wine and/or vermouth (splashes)
cream cheese
milk to thin/stretch sauce as desired
Parmesan
butter
Trumpet Royal mushrooms
shallots
nutmeg
white pepper
Preparation
I started by putting cream to boil in a small pot, and added some white wine and vermouth and milk (I had only a tiny bit of white wine so added vermouth as well, and not much cream so used milk to stretch the recipe, which led to the cream cheese to thicken the sauce) I then put in thinly sliced mushrooms, shallots finely diced and some nutmeg, and stirred and let simmer fiercely (but had to watch, lest overflow.)
I buttered ramekins, and stole a trick from Pepin by “flouring” the butter with parmesan. I then broke one egg into each. I then cut some cream cheese into the cream/mushroom mixture to thicken it, and once that was dissolved, stirred in some Parmesan (maybe 1/8th cup) slowly, which got the mixture to the right consistency: a thick sauce. Then salted and added a bit of white pepper.
I poured this over the eggs, and baked at 300 in a toaster oven for 8 minutes.
Potential changes I think the mixture is supposed to go in first, and the time be slightly longer, but it worked very well. The cream browned prettily. It tasted awesome.
Of course I suspect that I could have used just cream and white wine, and no milk, vermouth or cream cheese and all would have worked out. But I liked it, and these are all things I usually have in the house anyhow.
