Baked Eggs with Sautéed Mushrooms

Preparation

1. Preheat the oven to 220 degrees.
   
   
2. Cut the mushrooms, keeping the stems to make a soup.
   
   
3. In a frying pan, brown the garlic clove in a little olive oil. Add the mushrooms. Simmer for a few minutes, add the parsley, salt and pepper. Set aside.
   
   
4. Place the sautéed mushrooms in a ramekin and add a tablespoon of cream. Break an egg on top. Place the ramekins in an ovenproof dish, fill with water and bake for 10 minutes.
   
   
5. Toast bread slices and serve immediately.