Eggs with Anchovies

• 8 large fresh eggs
• 2 tins or 1 cup filet of anchovies
• 3

Mash the filets of 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 oven.

Stir two or three times after it has started to bubble, turning in the golden crust. Add the mushrooms and the parsley.

When reduced about one-third, turn off the oven. Remove the dish, and break the eggs carefully into it.