By MFK Fisher
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.