Home › The World's Kitchen › Shirred Eggs with Mushrooms

Shirred Eggs with Mushrooms

Finely slice twelve canned mushrooms, place in a small saucepan with two tablespoons sherry, one and half gills demi-glace one gill tomato sauce and half a saltspoon cayenne pepper, lightly mix and boil for eight minutes. Lightly butter six shirred-egg dishes, crack two fresh eggs into each, season with a half teaspoon salt and two saltspoons pepper, evenly divided. Set in oven three minutes, remove, divide sauce evenly over eggs and serve.