Prep: 20 minutes
Note: "Eggs with anchovies. Ah me, to put it mildly!" wrote M.F.K. Fisher in 1942's "How to Cook a Wolf." Don't be scared; the anchovies almost melt away in the baking, leaving a subtle, salty savoriness behind.
2 tins (1 cup) fillets of anchovies
2 cups rich thick cream
1 cup broiled mushrooms (can be tinned), in pieces
2 tablespoons chopped parsley
1/2 cup grated Parmesan cheese
1. Mash the anchovies in the bottom of a shallow baking dish (save oil for a salad dressing). Mix the cream with them, and put the dish in a hot (450-degree) oven.
2. Stir two or three times after it has started to bubble, turning in the golden crust. Add the mushrooms and parsley.
3. When reduced about one-third, turn off the oven. Remove the dish, and break the eggs carefully into it. Put the cheese over them, and the pepper. Put back into the lowest part of the oven, and when the gentle heat has made the eggs firm but not hard, usually in about 15 minutes, remove and serve.
Per serving: 664 calories, 60 g fat, 33 g saturated fat, 569 mg cholesterol, 5 g carbohydrates, 28 g protein, 1,382 mg sodium, 0 g fiber.