A breaded fried egg tops each of the little cheese tortes in this gourmet breakfast recipe. A mushroom cream sauce is served on top.
Prepare tortes as directed above through step 2. Cover and chill up to 4 hours. To serve, bake and assemble as directed. Prepare sauce as directed in step 4. Refrigerate in an airtight container up to 24 hours. To serve, place sauce in a small saucepan and heat over low heat until heated through, stirring occasionally.