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Shirred Eggs, Provencale

Finely slice four cepes (dried mushrooms). Heat a tablespoon oil in a frying pan, add the cepes, season with three saltspoons salt, one saltspoon white pepper, and nicely brown for six minutes, frequently tossing them meanwhile. Finely chop a half bean garlic with two branches parsley and add to the cepes, toss a little, then pour in a gill of tomato sauce and let cook for five minutes. Divide the sauce into six shirred-egg dishes, carefully crack two fresh eggs into each dish, season with half teaspoon salt and two saltspoons white pepper, evenly divided. Set in the oven for three minutes, remove and serve.