Baked Eggs with Mushrooms and Parmesan
1 lb. brown Cremini mushrooms, washed and thickly sliced
1 T olive oil
salt and fresh ground black pepper to taste
1 T freshly grated Parmesan
1 T tsp finely chopped parsley for garnish
Preheat oven or toaster oven to 400F/200C. Spray 2 individual baking dishes or a flat casserole dish with non-stick spray. Wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into slices about 1/2 inch thick. Heat oil in a large frying pan over high heat and saute mushrooms until they have released all their liquid and the liquid has evaporated, about 6-8 minutes. Season mushrooms with a little salt and fresh ground black pepper and quickly transfer to baking dishes. Break two eggs over the mushrooms in each individual dish If youâ€™re not that experienced at breaking eggs, you can break each one into a small bowl and then gently pour it over the mushrooms. Season eggs with a little salt and fresh ground black pepper to taste and sprinkle a little Parmesan over them. Bake eggs until they are done to your liking, about 10 minutes for firm whites and partly-soft yolks. If you want toast, make it while the eggs are baking. Serve hot, with toast if desired.