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
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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.
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Wipe the mushrooms clean with a damp paper towel; remove and discard the stems of shiitake mushrooms, if using.
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Chop the mushrooms into 1/4-inch pieces; you should have about 7 cups.
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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.
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Stir in the garlic; cook/stir for 2 minutes.
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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.
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Add salt to taste and a grinding of pepper.
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Transfer the mushroom mixture to the prepared dishes.
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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.
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Bake until the whites are set, about 8 minutes; serve at once with the toast.