This is for one and I based it on a recipe I found online via Huff Post.
Oven on to 400.
About a cup of sliced mushrooms (today I had Crimini on hand), some chopped onion (today, red) a bit of chopped garlic and a few sun dried tomatoes from the garden, a little salt and pepper. Sauteed for several minutes in butter, until there is no more liquid coming from the mushrooms.
I use a fair bit of coconut oil, or extra virgin olive oil for sauteing, but I find butter caramelizes the best, so for mushrooms (or fresh fish) its butter all the way for me .
Put in a small, sprayed, ovenproof casserole.
Two eggs (right from the hen house!)
Bake for about 15 minutes.
Put some cheese on the top. Today, two slices of Provolone and bake about 5 minutes more.
Let it cool for about 5 minutes.
I find that fresh eggs - especially REALLY fresh - take quite a bit longer to cook. I judge when I check to put the cheese on that the whites are pretty much cooked and the yolks are still looking runny. Of course you would adjust if you like your eggs runny - I prefer this dish with the yokes cooked right through.
I made this one day last week too. I used a few fresh green onions instead of the red. I chopped them fairly fine and just put them into the fry pan when the mushrooms were nearly done. Gave a nice bit of crunch.