Coddled Eggs with Marmite Mushrooms

Ingredients

• 2 teaspoons butter
• 16 ounces button mushrooms, sliced
• 3 shallots
• 2 teaspoons picked fresh thyme leaves
• 1/2 cup homemade or store-bought low sodium chicken stock
• 1 teaspoon Marmite
• Kosher salt and cracked black pepper
• 4 eggs
• Sliced scallions
• Cooked bacon and dressed greens for serving.

Directions

1. Set a rack in the center of the oven and heat it to 425 degrees F. In a medium non-stick skillet, melt the butter over medium high heat. Stir in the mushrooms and cook them, moving them around frequently, until they give off moisture, the pan dries back down, and the mushrooms start to take on color, about 10 minutes. Add the shallots and thyme, then continue cooking and stirring until the shallots are just starting to brown, about 3 minutes longer. Pour in the stock and add the Marmite, stirring until the Marmite blends smoothly into the liquid. Bring the mixture to a simmer and cook until the stock tightens into a sauce, about 10 minutes. Add salt and pepper to taste.
2. Spoon the mushroom mixture into the ramekins, shaping a hollow in the middle of each one with the back of the spoon. Crack an egg into each hollow, set the ramekins on a baking sheet, and bake until the eggs are just set, about 10 minutes. Finish with sliced scallions, season the eggs with salt, and serve right away with bacon and lightly dressed greens alongside.