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Dairy
Easy
40 Minutes
Diets 
I love going out to eat and trying new, unique dishes. This is a recipe I created after tasting this delicious, light, buttery and flavorful dish at a restaurant in Manhattan. Get more Chanukah recipes from our Chanukah recipe collection.
2 and 1/2 tablespoons butter
2 leeks, sliced
8 ounces mushrooms, sliced
1 teaspoon salt, plus additional as needed
1/4 cup white wine, such as Baron Herzog Chenin Blanc
1/4 cup Manischewitz Vegetable Broth or other vegetable stock
1/2 teaspoon black pepper
1 package Manischewitz Egg Noodles, cooked according to package instructions
4 eggs
shaved Parmesan cheese, for garnish
Heat butter in a large skillet over medium heat. Add leeks and cook until translucent and caramelized.
Add mushrooms with one teaspoon of salt. Cook until moisture from mushrooms has been released and evaporated, and mushrooms are fully cooked, about 10 minutes.
Add wine and cook until mostly evaporated. Add stock and season with salt and black pepper to taste. Bring to a simmer, then cook for about five minutes.
While sauce is cooking, fry eggs sunny-side up until whites are fully set and yolks are still runny.
Toss sauce with hot egg noodles. Top with sunny-side-up eggs and shaved Parmesan cheese.
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