Baked mushrooms and eggs

Serves 4

• 1 tbsp olive oil
• 50g butter
• 2 shallots
• mushrooms/550 wild mushrooms
• 3 sprigs tarragon
• 4 tbsp creme fraiche
• 4 eggs
• 0 pepper

Step 1
To order a copy for £7.99 with free UK p&p, go to guardianbookshop.

Step 2
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.

Step 3
Heat the oil in the pan over a medium heat and add a generous knob of butter.

Step 4
Add the shallots and cook gently for 7 or so minutes to soften, stirring regularly to avoid burning.

Step 5
Add all but a tsp of butter and the mushrooms, turn the heat up and fry the mushrooms so that they get a bit of colour.

Step 6
Continue cooking, moving so they cook evenly, until they start to soften and the liquid evaporates this evaporate.

Step 7
Add salt, pepper and tarragon to taste.

Step 8
Remove from the heat and set aside.

Step 9
Preheat the oven to 180C/350F/gas mark 4 and butter 4 small (about 8cm diameter) ramekins.

Step 10
Divide the mushrooms between the 4 ramekins.

Step 11
Spoon in half the creme fraiche.

Step 12
Make a dip in the centre of each ramekin and crack an egg in, being careful not to break the yolk.

Step 13
Season with salt and pepper, spoon on the rest of the creme fraiche and put in the oven for about 15 minutes, or until the white is cooked but the yolk is still runny.

Step 14
Serve straight away with toast and salad.

Step 15
To order a copy for £19.99 with free UK p& go to guardianbookshop.