This is one of my favorite ways to cook eggs for large groups. It is easy to control the timing and the end is truly more than the sum of its parts.

• 1 onion
• 5 garlic scapes, or 2-3 cloves of garlic
• 1/2 C white wine
• 3 C cream
• 8oz shitake mushrooms, optional
• 6 eggs
• parsley to garnish
• bread or toasts to dunk

1. Slice the onion thinly
2. Mince the garlic
3. Heat a glug of oil or a knob of butter in a sauce pan
4. Add the onion and garlic and a big pinch of salt and allow to sweat without coloring
5. Add the wine and allow to reduce until syrupy
6. Add the cream and bring to a simmer and reduce by half
7. Clean and roast the mushrooms by tossing in olive oil, salt, and pepper and baking or pan frying until brown and crispy
8. When cool, finely chop the mushrooms
9. Heat oven to 325F
10. Divide the cream mixture between 6 small jars or ramekins
11. Add the mushrooms if using and place on a sheet tray and transfer to the oven
12. Bake until the cream is bubbling
13. Crack the egg into the warm cream, season with a pinch of salt and return to the ove
14. Bake until the egg white is set but the yolk is still giggly — about 7 minutes
15. Remove from the oven and garnish with roughly chopped parsley
16. Serve warm with a good amount of toast on the side for sopping up the cream