Eggs with Mushrooms

For a few days I have been trying to make the recipe for a "Warm Mushroom Salad" from The Silver Spoon.  I couldn't make it last night because I forgot that I need corn salad and there is no recipe for it in the book.  This morning I woke up hungry with a ton of mushrooms and decided to browse the SS to see if there was any recipe that I could knock off to utilize some of the abundance of mushrooms.  I discovered a shirred egg recipe that used 3 and 2/3 white mushroom caps, pretty specific SS but I'll allow it.

The recipe is very simple, first sauté sliced up mushroom caps in butter for 10 minutes.  While they are simmering, grease a few ramekins with more butter (especially the sides).  Evenly divide the 3.66 mushroom caps among the ramekins (that's 183/200 mushroom cap per ramekin) and crack an egg on top of each one, seasoning with salt and pepper.  Then simply bake in the oven for 10 more minutes and there you have it. I added my own twist by frying additional mushrooms while the eggs baked and combining them with the left over pot roast and cream sauce from last night.  You can read about that culinary delight here.  Boy, was my fiance impressed, two fantastic meals back to back!  Shirred eggs are such an awesome morning dish, and they are really easy too!