Steak and Eggs with Creamy Mushroom Sauce Melissa Clark   From Every Day with Rachael Ray May 2008 SERVES 4 Prep Time: 10 min Cook Time: 50 min 3 1/2 tablespoons butter 1/4 cup chopped onion 1 teaspoon dried thyme 8 ounces sliced mushrooms 1 tablespoon flour 1 1/2 cups red wine 1 1/2 cups beef broth Salt and pepper Two 10-ounce shell steaks 3 1/2 ounces brie cheese One 6-inch baguette, split 4 large eggs 1. Preheat the oven to 400°. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the onion and thyme and cook for 3 minutes. Add the mushrooms and cook, stirring, until golden, about 3 minutes. Stir in the flour for 1 minute, then add the wine. Simmer for 5 minutes, then add the broth and bring to a boil. Cook until thickened, about 15 minutes; season with salt and pepper. Cover to keep warm. 2. In another large skillet, melt the remaining 1 1/2 tablespoons butter. Season the steaks with salt and pepper and cook for 4 minutes on each side for medium-rare. Transfer to a cutting board. 3. Spread the brie on the cut sides of the baguette; place on a baking sheet. Toast in the oven to melt the cheese. Slice each half crosswise into quarters. 4. Fill a deep skillet with water; bring to a slow simmer. Crack 1 egg into a cup. Stir the water, creating a swirl; slide the egg into the water; cook, stirring, until the white is firm, 1 to 1 1/2 minutes. Using a slotted spoon, transfer to a damp dish towel. Season with salt and pepper. Repeat with the remaining eggs. 5. Thinly slice the steak and divide among 4 plates. Top with the mushroom sauce. Serve with the eggs and brie toasts.

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