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1
Pre-heat oven to 375 degrees.
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2
While the oven is pre-heating, place cast iron pan so that it heats up simultaneously.
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3
Once oven and pan are pre-heated (This should take approximately 5-8 minutes, depending on your oven), leaving the pan in the oven and pulling the oven rack out, put cream, butter, and kosher salt into the pan. Allow cream and butter to heat for 1-2 minutes or until melted.
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4
Use a fork to quickly combine hot cream and melted butter in pan before pouring three cracked eggs into the pan. I recommend cracking the three eggs into a cup and then pouring the eggs into the pan from your cup or glass.
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5
Use a fork to quickly combine hot cream and melted butter in pan before pouring three cracked eggs into the pan. I recommend cracking the three eggs into a cup and then pouring the eggs into the pan from your cup or glass.
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6
While the eggs are cooking, heat olive oil and butter in a non-stick skillet for 1 minute over medium heat.
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7
Add the sliced mushrooms to the skillet and saute for 5 minutes, on both sides, until golden brown.
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8
Adjust the heat to low and add the kosher salt and the crushed/finely minced garlic to the mushrooms and saute for 2-3 minutes, letting the garlic soften and absorb into the mushrooms, being careful not to let the garlic burn.
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9
Top baked eggs with garlicky mushrooms and chopped, fresh parsley.
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10
Sprinkle, to taste, with kosher salt and black pepper
