Cook The Book: Eggs Baked On A Bed Of Sautéed Mushrooms And Croutons

• 2 tablespoons butter
• 2 slices bread, cut into small cubes
• 1 tablespoon olive oil
• 1/3 cup finely diced shallot or onion
• 6 large brown mushrooms, cremini or portobello, thickly sliced (about 1/2 pound)
• 1 tablespoon chopped parsley
• 2 teaspoons chopped marjoram or rosemary sea salt and freshly ground pepper
• 2 generous teaspoons tomato paste
• 3/4 cup red wine, preferably the wine you"1l be drinking
• 2 or 4 eggs

1. Preheat the oven to 400u0b0F. Lightly butter 2 shallow baking dishes and set them on a sheet pan.
2. Heat the oil and remaining butter in a wide skillet over medium heat. Add the shallot and cook, stirring frequently, for about 3 minutes. Raise the heat, then add the mushrooms, most of the herbs, and a few pinches of salt. Sautee until the mushrooms have started to brown, about 5 minutes. Stir in the tomato paste, then add the wine and immediately scrape the pan to release the juicy bits. Lower the heat and simmer until a few tablespoons of juice remain. Season with salt and pepper and divide the mushrooms between the dishes.
3. Break one or two eggs over the croutons and mushrooms and add a pinch of salt and some pepper. Bake until the whites are set, about 15 minutes, and the yolks are as firm as you like. Remove, sprinkle the rest of the herbs over the top, and serve.

butter, bread, olive oil, shallot, brown mushrooms, parsley, marjoram, generous, red wine, eggs

Taken from www.seriouseats.com/recipes/2007/11/cook-the-book-eggs-baked-on-a-bed-of-sauteed-mushrooms-and-croutons-recipe.html (may not work)