1 tablespoon butter
8 oz. sliced mushrooms ( fresh any kind)
1 clove garlic - minced
1/2 teaspoon diced thyme
Salt and pepper
1/3 cup shredded gruyere
2 tablespoons heavy cream

1 tablespoon butter 8 oz. sliced mushrooms ( fresh any kind) 1 clove garlic - minced 1/2 teaspoon diced thyme 1/3 cup shredded gruyere 2 tablespoons heavy cream

1) Heat oven to 400.
Melt butter in a medium saute' pan over medium high heat . When butter is foaming, add mushrooms and sprinkle them generously with salt and pepper. Cook until tender about 7 minutes, stirring occasionally. Stir in garlic and thyme in the last 2 minutes of cooking.

2) Grease 8 x 8 baking dish- scrape mushrooms into baking dish.

3) Crack eggs over mushrooms and sprinkle with salt and pepper. Sprinkle cheese over eggs. Then drizzle cream over top. Bake in oven until the whites are set and yolks are velvety and just barely running, about 10-12 minutes. Serve warm.