Eggs Interalliés

Ingredients

• 1 pound fresh mushrooms
• 1 ½ sticks butter (divided)
• 2 tablespoons minced shallots
• Salt & freshly ground black pepper, to taste
• 6 tablespoons flour
• 2 cups milk, heated in a small pan
• 1 cup heavy cream
• 12 to 16 eggs
• ½ cup grated Parmesan & Romano cheese (plus extra for topping)
• Optional: cooked shrimp, chopped

Instructions

1. Prepare the Mushrooms
   Trim, wash, dry, and quarter mushrooms. Sauté in 3 tablespoons butter over high heat for 5–6 minutes. Stir in shallots and cook 1–2 minutes more. Season with salt and pepper. Set aside.
2. Make the Cream Sauce
   Melt 5 tablespoons butter in a heavy saucepan. Stir in flour and cook over low heat for 2 minutes without browning. Remove from heat and whisk in hot milk until smooth. Return to low heat, stir in half the cream, and season with salt and pepper. Simmer 4–5 minutes. Thin with remaining cream if needed. Sauce should coat the back of a spoon.
3. Scramble the Eggs
   Melt 3 tablespoons butter in a skillet. Scramble eggs gently over moderate heat until very soft and slightly underdone. Season lightly with salt and pepper.
4. Assemble the Dish
   Spread a thin layer of sauce in the bottom of a buttered oval baking dish. Sprinkle with 2 tablespoons cheese. Add half the scrambled eggs. Mix 1 cup sauce with mushrooms (and shrimp, if using) and spoon over eggs. Sprinkle with 3 tablespoons cheese. Add remaining eggs, then the rest of the sauce. Top with remaining cheese and dot with butter.
5. Finish Under the Broiler
   Preheat broiler. Place dish 1 inch below heat source. Broil for 1 minute, until lightly browned. Serve immediately.