Oeufs Christina

Name: Oeufs Christina
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

11 ingredients

1 steps

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

Directions

1

["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