Porcini Biscuits and Mushroom Gravy

For Porcini Biscuits: Preheat oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl stir together flour, porcini powder, baking powder, sugar, and 1 teaspoon salt. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal.

Add milk. Stir with a fork until dry ingredients are evenly moistened. Gently gather into a ball; turn out onto a lightly floured surface. Gently knead five or six times.

Pat or roll dough to 1/2-inch thickness. Using a lightly floured 2 1/2-inch round cutter, cut out rounds; transfer to prepared baking sheet, spacing 1 inch apart. Gather scraps, knead once or twice, roll, and cut out rounds. (You should end up with a total of eight.) Bake 12 to 15 minutes or until golden brown.

Meanwhile, for Mushroom Gravy: In a 12-inch skillet heat butter over medium. Add onion, garlic, and 1/2 teaspoon salt. Cook about 5 minutes or until onion is tender, stirring occasionally. Add mushrooms; increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until liquid evaporates and mushrooms begin to brown.

Carefully add wine. Cook 2 minutes or until almost all the liquid evaporates. Stir in flour to coat mushrooms. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; stir in Parmesan. Split biscuits. Serve open-faced topped with gravy and eggs. Sprinkle with chives. Makes 8 servings.