Found this recipe!

Baked Eggs
Yield: 6
Preparation is easyIngredients:
For the Baked Eggs
6 x eggs
6 tbsp cooked tomato concasse or mushroom dexelles or creamed spinach
180 ml heavy cream
salt and pepper
6 tbsp grated Parmesan cheese

Directions:
For the Baked Eggs
Preheat the oven to 350 degrees F.
Place a tablespoon of tomato concasse, mushroom mixture or creamed spinach in the bottom of each ramekin. Break one egg over the top. Pour two tablespoonfuls of cream over the top of each egg. Season with salt and pepper and then sprinkle with Parmesan cheese.
Place the ramekins in a baking dish just large enough to hold them. Pour in enough boiling water to come halfway up their sides. Bake in the oven until the whites are firm but the yolk is still runny, about 10 minutes.

from: http://www.foodtv.ca/recipes/recipe...spx?dishid=3932
Michael Bonacini

I had never even heard of a couple of those things!




and



Actually I often mix mushrooms, onions, garlic, and spices, with butter and simmer until reduced (I often add a little NOTstarch to thicken it) and dump it on almost anything -- eggs, meats, etc. I didn't know it had such a fancy name. :-)

Baking eggs seems like a bit of effort-overkill unless one had guests so it was "pretty", but the idea of "baked parmesan" on top of eggs is new for me. Hmmmmmmmn.

This reminds me of a recipe DS#1 learned while taking Cooking in middle school. The eggs were cooked in muffin tins lined with thick slices of ham.The ham made a kind of cup to hold the eggs when they were done - it just gave me the idea of using these "ham cups" for little mini quiches too!

Thanks for the recipe!