from Wild Mushrooms, in the Northwest Homegrown Cookbook Series

A simple and savory way to start the day, this dish uses a nest of wild mushrooms and caramelized onions in which to bake individual eggs. To save time in the morning, you could prepare the caramelized onion-mushroom mixture the night before and refrigerate it, covered.

2 tablespoons vegetable oil 1 large onion, thinly sliced 3/4 pound wild mushrooms, brushed clean, trimmed, and thinly sliced Salt and freshly ground black pepper 4 eggs 1/4 cup crème fraîche or whipping cream Toast, for serving

Preheat the oven to 400°F. Generously butter four 4-ounce ramekins or other small baking dishes.

Heat the oil in a large skillet over medium heat. Add the onion and sauté gently, stirring occasionally, until the onion is very tender and just beginning to brown, about 10 minutes. Add the mushrooms and cook until the onion is nicely caramelized and the mushrooms are tender and any liquid they give off has evaporated, stirring often, 20 to 25 minutes longer. Season to taste with salt and pepper.

Spoon the onion-mushroom mixture into the prepared ramekins, drawing up the edges slightly to make a nest for the egg. Break an egg into each ramekin and spoon 1 tablespoon of the cream over each egg, then season the tops lightly with salt and pepper. Put the ramekins in a baking dish and pour boiling water into the dish to come about halfway up the sides of the ramekins. Bake until the egg whites are set and the yolks are still soft, about 15 minutes.

Carefully lift the ramekins from the hot water and dry off the bottoms of the dishes, then set them on individual plates. Serve right away, with toast alongside.

Makes 4 servings