Eggs Baked in Mushrooms

1. 1

   Preheat oven to 400; generously butter four 8-ounce ramekins or small gratin dishes (about 1 inch deep and 5 inches in diameter); set the dishes on a baking sheet.

2. 2

   Wipe the mushrooms clean with a damp paper towel; remove and discard the stems of shiitake mushrooms, if using.

3. 3

   Chop the mushrooms into 1/4-inch pieces; you should have about 7 cups.

4. 4

   Heat the oil in a large skillet over medium heat; add in the mushrooms and onion; saute until mushrooms are tender and lightly browned, about 5-8 minutes.

5. 5

   Stir in the garlic; cook/stir for 2 minutes.

6. 6

   Add in the tomatoes and their juices, parsley, and basil; cook/stir until the tomatoes are soft and the mixture is evenly moistened, about 2 minutes.

7. 7

   Add salt to taste and a grinding of pepper.

8. 8

   Transfer the mushroom mixture to the prepared dishes.

9. 9

   With the back of a spoon, make an indentation in the center of the mushroom mixture in each dish; break the eggs one at a time into a cup and slip an egg into each dish; sprinkle with the cheese.

10. 10

    Bake until the whites are set, about 8 minutes; serve at once with the toast.

* Per serving · 4 servings · Values may vary.