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Eggs and Mushrooms

Cut off the ends and stalks from half a pint of button mushrooms, put them into a basin of water with a little lemon-juice as they are done. Drain and slice them with some large onions, and fry in butter. If preferred, the onions can be omitted, and the mushrooms can be stewed whole. Put the mushrooms when tender on a dish, break some eggs upon them to cover the surface, and in doing this be careful not to break the yolks of the eggs. Season with salt and pepper, sprinkle browned crumbs on the top, and put the dish in a hot oven till the eggs are set. Serve immediately. Time to stew mushrooms, from ten to fifteen minutes. Cost of mushrooms, 8d. to 1s. 6d. per pound, according to season.