Baked Egg and Ink Caps

• 6 shaggy ink caps
• 4 eggs
• 1 clove garlic

Shaggy ink caps have a very delicate flavour that benefits from a touch of garlic. Clean and chop the ink caps, discarding the stems, and fry for 2 minutes in butter. Butter four cocotte dishes, add an egg to each and then top with the half-cooked mushrooms. Flavour with pepper and salt and a tiny squeeze of fresh garlic on each. Bake in a pre-heated hot oven 200˚C (400˚F, Mark 6). The ink caps