Categories: Breakfast, Eggs

Ingredients

• 1 lb mixed fresh mushrooms
• 3 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 cup diced seeded ripe tomato, with their juices
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• kosher salt
• freshly ground black pepper
• 4 large eggs
• 1/4 cup grated asiago cheese
• toasted bread

Directions

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

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

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

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. Add salt to taste and a grinding of pepper.

8. Transfer the mushroom mixture to the prepared dishes.

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

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