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.