Baked mushrooms and eggs

This dish makes a wonderful supper, lunch or starter. I vary what kind of mushroom I use depending on the season or what I can find. At this time of year (weather dependent) a mixture of chestnut mushrooms and penny buns (cepes in french, porcini in Italian) would be my firm favourite. I have stipulated a higher weight of wild mushrooms since they tend to need more trimming and cleaning. If you can save any wild mushroom trimmings, wash them thoroughly and use to make a delicious stock or dry in a very low oven and whizz to a powder to add to soups, stews or gravies. Depending on which wild mushrooms I use I might also exchange tarragon for parsley. We have a version of this dish on our breakfast menu at Fitzbillies.