2 Tbs. grapeseed oil (may substitute olive oil)
2 Tbs. salted butter
3 cups each sliced shiitake, oyster, cremini, and button mushrooms, stems removed and tops cleaned
Kosher salt
1/2 cup crème fraiche
Freshly ground black pepper, to taste
4 large farm eggs
2 tsp. finely chopped chives, for garnish
Position a rack in the second highest level in the oven. Preheat to 375°.
Heat the oil and butter in a large heavy-bottomed sauté pan over medium-high heat until the oil sizzles. Stir in the mushrooms and 1/2 teaspoon of salt. Pan roast them until they are cooked through and caramelized on at least one side, six to eight minutes. Take the pan off of the heat, add crème fraiche, and toss to cover the mushrooms. Add pepper to taste.
Divide the mushrooms among four shallow individual baking dishes, such as Le Creuset 12-ounce oval gratins. Be sure to scrape out all of the contents of the pan to maximize flavor. Make a divet in center of mushrooms and crack an egg into each. Season the eggs with salt and pepper.
Place the baking dishes on a rimmed baking sheet. Bake the eggs for 10 to 12 minutes, until egg whites are set but the yolks are still runny. Garnish each dish with 1/2 teaspoon of chives.
Restaurateur Karalee Nielsen Fallert whips up a mid-morning spread of savory baked eggs with mushrooms, honeycrisp apple salad, and tangy Aperol spritzers
