Eggs Christine

• For the toasts (2 toasts per person):
• 4 eggs, poached
• 4 slices of sourdough, toasted
• 4 slices of prosciutto
• For the mushroom and blue cheese sauce:
• 3 oz. shiitake mushrooms
• 4 cloves of garlic, chopped
• 3 tbsp of olive oil
• 3 oz of blue cheese
• one cup of heavy whipping cream
• 1 small onion, chopped
• 3 tsp of fresh ground pepper

1. Heat up 1 tbsp of olive oil in a large saucepan. Add garlic and cook until golden brown.
2. Add second tbsp olive oil, and add shiitake mushrooms. Cook for 5 minutes on medium heat.
3. Add third tbsp of olive oil and the onions, cook until tender.
4. Crumble in blue cheese, and stir in until melted.
5. Add cream and stir. Set aside on reduced heat (low simmer) while poaching eggs, toasting bread etc. for about 30 minutes.
6. On each toasted sourdough put a slice of prosciutto, one poached egg, and cover liberally in mushroom sauce.

person, eggs, sourdough, mushroom, shiitake mushrooms, garlic, olive oil, blue cheese, cream, onion, ground pepper

Taken from www.epicurious.com/recipes/member/views/eggs-christine-50161776 (may not work)