Directions:

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Melt 4 Tablespoons butter over medium-high heat in large skillet. Saute mushrooms until they are limp and very little liquid remains. May add pepper to taste. Pour 1/2 cup of the Champagne over mushrooms and cook until liquid is reduced by 1/2 (about 2 to 3 minutes). Remove mushrooms with slotted spoon and reserve liquid (there should be about 1/4 cup liquid).

Prepare puff pastry sheet according to package for mini Napoleons, but cut each of the 3 strips into 2, not 4, rectangles. Split cooked pastries into 2 layers, making 12 layers in all. Prepare white sauce mix according to package directions, using the 2 cups milk and the 1/4 cup reserved liquid.

In a medium-sized skillet, melt the remaining 2 Tablespoons butter and fry the 4 eggs until the whites of the eggs are set. Add remaining 1/2 cup of Champagne to skillet. Cover with lid and cook until eggs are firm (or to desired firmness).

To assemble:

Place 1 pastry layer over each of the four plates, browned side down. Divide the mushrooms evenly over each, reserving some for garnish. Top with another layer of pastry, add egg to each, and top egg with slices of smoked salmon, allowing the salmon to extend over the egg and out from under the next layer of pastry you are going to add. Place last layer on top. Pour sauce over top of each, garnish with mushrooms around base, and top with a little caviar and parsley if desired. Serve immediately.

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Serves 4