Mushroom Egg Bake

Hey bloggers!  This is a good and tasty way to use up mushrooms either bought or freshly picked in the wild.  All you need is a pan that can be used on the stove as well as placed in the oven without catching on fire.  (We don't want our kitchen looking like Andy's after the maple candy bit)
In a pan saute a large chopped onion and two or three garlic cloves in olive oil or butter.  Then add sliced mushrooms.  For four people you need alot of them because this really cooks down.  After cooking the mushrooms, push them to the side of the pan and add a teaspoon of flour and a cup of white wine.  Stir out the lumps.  Cook the wine until all the alcohol evaporates.  To this mixture you can add a couple cayenne peppers and then take them out before serving if you like to add a little kick.  Once the mushrooms are thoroughly cooked, make a hole in the mixture and crack an egg into it.  I used four eggs so therefore you need four little holes of course.  Sprinkle eggs with salt and place in the oven.  I used the grill for 5 minutes and they were ready.  Garnish with toasted bread drizzled with olive oil, dried garlic and parsley.  This recipe comes from a chef here named Karlos Arguinano.  (Funny guy but not as funny as the Johnson twins)