2 Servings 20 min Cook
1 Tbsp Olive Oil
2 Cup sliced Mushrooms
1 Dash Salt
1 Dash Pepper
4 Extra large Egg
2 Tsp Parmesan Cheese
Preheat oven to 400 degrees F.
Spray 2 individual baking dishes or a flat casserole dish with non-stick spray.
Wash mushrooms and spin dry or dry with paper towels.
Slice mushrooms into slices about 1/2 inch thick.
Heat oil in a large frying pan over high heat and sauté mushrooms until they have released all their liquid and the liquid has evaporated, about 6-8 minutes.
Season mushrooms with a little salt and fresh ground black pepper and quickly transfer to baking dishes.
Break two eggs over the mushrooms in each individual dish (or four eggs over all the mushrooms in a casserole dish).
Season eggs with a little salt and fresh ground black pepper to taste, and sprinkle with Parmesan cheese.
Bake eggs until they are done to your liking, about 10 minutes for firm whites and partly-soft yolks.
Serve hot, with toast if desired.