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Baked Eggs with Mushrooms |
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45g/1½oz butter 1 shallot, finely chopped 110g/4oz mushrooms, finely chopped 2 teaspoons chopped fresh parsley salt and freshly ground black pepper 4 eggs 4 tablespoons single cream or creamy milk 1. Preheat oven to 180°C/350°F/Gas mark 4. Lightly butter 4 ramekin dishes. 2. Melt half the remaining butter, add the shallot and cook until very soft but not coloured. 3. Add the mushrooms. Cook slowly until the mushrooms are soft. Add the parsley and season to taste. 4. Divide the mixture between the four dishes, make a dip in the centre of each and break an egg into each. Spoon 1 tablespoon of cream on to each egg and season. 5. Stand the dishes in a roasting tin half filled with hot water and bake for 10-12 minutes, until the whites are just set and the yolks are still runny.
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