Creamy mushrooms and eggs

INGREDIENTS

10	oz mixed mushrooms
1	tbsp in salted butter
1 1/2	tsp olive oil
1	large shallot, minced
	Salt and pepper
1/2	c heavy cream
1	tsp chopped rosemary
1	tsp chopped mint
4	small slices brioche or challah
4	roughly poached eggs

INSTRUCTIONS

1.	Slice mushrooms to bite size.
2.	Medium skillet, med-high heat, add butter and oil. When bubbles subside, toss shallots about 2 mins. Add mushrooms, salt and pepper and stir until mushrooms give out liquid. Cook until tender.
3.	Pour in cream, bring to boil, then cook 3 mins to let it thicken.
4.	Pull from heat, add rosemary and mint.
5.	Arrange bread on small plates, top with mixture, then eggs. Serve immediately.

Spicy Vietnamese Chicken Noodle Soup

INGREDIENTS

	Stems from 1 bunch cilantro
2	points star anise
1	tsp coriander seeds
1	tsp white peppercorns
1	small onion, chopped
3	garlic cloves, split, germed, thinly sliced
1	1 inch piece ginger, peeled and minced
2	dried red chilis
6	c chicken broth
14	oz unsweetened coconut milk
1/4	c fish sauce
1	tsp brown sugar
	Salt
1	lb chicken breasts w skin and bones
5	oz egg noodles or rice vermicelli
4 to 6	tbsp fresh lime juice
1/4	c cilantro, chopped
optional
	Fresh basil
	Fresh mint
	Limes
	Bean sprouts
	Hoisin sauce
	Asian chili oil

1. Put the spices in cheesecloth, and add it with onions, garlic and ginger to broth, on med-high heat. Add chilis, milk, fish sauce, sugar and salt. When it comes to a simmer, add the chicken and cook for about 30 mins until it is cooked through. Do not boil.
2. Remove chicken and let cool until you can handle it. While chicken cools, cook noodles. 
3. Remove bones and skin if there are any, and tear into bite-sized pieces. Add bake to soup.
4. When the noodles are done, serve with optional toppings.