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1
Preheat the oven to 350 degrees F.
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2
Crack the eggs on top, and using an egg cutter, slice the tops off the eggs.
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3
Carefully pour out the contents of 5 of the eggs into a bowl and separate the yolks from the whites.
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4
Transfer the yolks to another bowl.
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5
(Use the 5 egg whites and the contents of the remaining 7 eggs for other dishes).
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6
You need a total of 12 egg shells for this recipe.
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7
Add the cream and roasted garlic to the 5 yolks and whisk thoroughly; season with salt and pepper.
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8
Carefully rinse out the hollowed eggs under cold running water and return them to the egg carton.
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9
Pour the whisked egg mixture into each hollowed egg so that it fills the shell halfway.
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10
Place the carton in a roasting pan.
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11
Pour enough warm water into the pan to come halfway up the sides of the eggs.
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12
Cover the pan with foil and put it into the oven.
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13
Cook for about 20 minutes, or until the custard is firm and does not break when touched with your finger.
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14
While the eggs are cooking, pour the oil into a heavy skillet and set over medium-high heat.
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15
When the oil is hot and shimmering, add the mushrooms and saute for 2 minutes.
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16
Add the tomatoes and continue to saute until most of the liquid has evaporated.
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17
Add the vinegar, season with salt and pepper, and sprinkle with the chopped parsley.
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18
Remove the eggs from the oven, and divide the mushroom-tomato mixture between the eggs, spooning it carefully over the custard inside the eggs.
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19
To serve, arrange the 3 types of peppercorns in the bottom of a serving dish, platter, or basket.
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20
Set the filled eggs upright on the peppercorns and serve with demitasse spoons.
