Baked Eggs with Mushrooms and Parmesan

Ingredients

• 1 lb. brown Cremini mushrooms, washed and thickly sliced
• 1 T olive oil
• Salt and fresh ground black pepper to taste
• 4 eggs
• 1 T freshly grated Parmesan
• 1 T tsp finely chopped parsley for garnish, optional

Directions

1. Set your oven or toaster oven to 400F/200C. Coat 2 individual baking dishes, or 1 shallow casserole dish, with non-stick spray.
2. Rinse the mushrooms, then dry them well in a salad spinner or with paper towels. Cut them into thick pieces, about 1/2 inch.
3. Warm the oil in a large frying pan set over high heat. Add the mushrooms and cook, stirring as needed, until their moisture comes out and then cooks away, about 6-8 minutes.
4. Add a little salt and fresh ground black pepper to the mushrooms, then move them right away into the prepared baking dishes.
5. Crack 2 eggs on top of the mushrooms in each individual dish, or crack 4 eggs over all the mushrooms if you are using a casserole dish. If cracking eggs directly into the dish feels tricky, crack each egg into a small bowl first, then carefully slide it over the mushrooms. If you are fine with washing a few extra dishes, cracking the eggs into small dishes ahead of time also helps you add them to the mushrooms quickly.
6. Sprinkle the eggs with a little salt and fresh ground black pepper to taste, then scatter a little Parmesan over the top.
7. Bake until the eggs are cooked the way you like them, about 10 minutes for set whites with yolks that are still somewhat soft. If you want toast, make it while the eggs are in the oven.
8. Serve hot, with toast if desired.