San Francisco a la Carte's Baked Eggs in Mushroom Sauce

1 pound mushrooms, sliced
4 T butter
3 T flour
1 beef or chicken bouillon cube dissolved in 1 T hot water
1 T grated onion
2 cups heavy cream
freshly ground salt and pepper
1 T chopped parsley
1 egg yolk, slightly beaten
6-8 eggs
Fresh grated Parmesan cheese

Preheat oven to 350 degrees. Saute mushrooms in butter for five minutes.  Remove mushrooms from skillet.  Stir flour, dissolved bouillon and onion into remaining liquid.   Cook, stirring, until mixture is thickened.  Slowly stir in cream.  Add mushrooms, salt, pepper and parsley.  Add 1 tsp. of this sauce to the egg yolk, stir, then beat egg yolk into the mushroom sauce.  Cook a little longer. Cover the bottom of a buttered large baking dish with the sauce to the depth of 1 inch.  Carefully drop eggs, one at a time, into the sauce so that the eggs will be partly covered.  Sprinkle with cheese.  Bake for about 15 minutes or until eggs are set.
Alternately, try a mix of gourmet mushrooms (not just white.)  Use Trader Joe's Condensed Cream of Portabella Mushroom Soup instead of butter, flour and bouillon and 1/2 of the cream (add onion, 1/2 cream, etc.)

Parsley, Sage, Rosemary and Thyme Potato Salad

Charlotte’s Parsley, Sage, Rosemary and Thyme* Potato Salad

You have to experiment with the measurements because I don’t measure but figure out the taste as I go.  You might like it more dry or moist depending on your taste.

• Use 4 pounds washed white skinned potatoes such as California or Baby Whites.  Don’t peel. Cut into 1-1/2 inch pieces and place in a pot of cold water to cover.  Generously salt with sea salt.  Boil just until you can pierce with a fork or sharp knife.  Remove from the heat and change hot water in pan to very cold water.  Let sit for about 10 minutes and then drain.  Let the potatoes air dry in a colander or on a clean towel on the counter.
  
• Boil 12 eggs.  Remove yolks from eggs and cut the whites into chunks.  Mix the egg whites with the dried potato chunks in a large mixing bowl/pan.
• Mash yolks.  Add 1 or 2T  mustard, 1T sweet pickle relish and 1/2 cup of chopped onion or 1/8 cup dried, minced onion. You can use an immersion blender at this point to make a nice, smooth sauce.  If not, mash well.
• In the summertime, add these fresh-picked herbs:  1-1/2 T parsley, chopped; 1 T fresh sage leaves, chopped fine; 1 T. fresh rosemary leaves, finely chopped; and 1T thyme leaves, chopped.
• In the winter, add 2T parsley flakes, ¼ tsp ground sage, 1 to 2 tsp. crushed rosemary, and 1 to 2 tsp crushed thyme.  
• If in season, chop about 2-3 T of fresh chives and mix in. 
• Add 1-1/2 to 2 cups of mayonnaise, and plenty of fresh ground pepper and sea salt to taste.  Potatoes added to anything soak up salt and make things less salty - so make sure your salad sauce is nice and seasoned.
• Mix the mayo/egg yolk mixture with potatoes and season to taste.  Garnish with fresh parsley, chives or rosemary.  The potato salad is best made hours in advance and refrigerated.  Serve a bit warmer than frig temp.

In the summertime, I dry handfuls of my chopped fresh herbs on parchment. I then put them in a jar for this potato salad when I don't have fresh herbs.