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Eggs, Colley

Finely chop four sound shallots, place them in a small saucepan with a tablespoon melted butter and cook to a light brown; add ten chopped canned mushrooms, cook for six minutes, stirring occasionally, pour in two tablespoons sherry and one gill demi-glace, let boil for ten minutes, then pour in a large baking dish. Carefully crack twelve fresh eggs over and season with a half teaspoon salt and two saltspoons pepper, evenly divided. Pour over the eggs a half gill thick cream, sprinkle over two tablespoons grated Parmesan cheese, set in the oven for six minutes, remove and serve.