Cappuccino of Wild Mushrooms

Have fun preparing this mushroom dish!

Sauté the wild mushrooms in olive oil and a little butter, add garlic and shallot cubes and season with salt, pepper. Add the parsley. Divide the mushrooms evenly among 4 coffee cups, place a slice of toast on top, add the whipped cream in equal parts. Finally, top each with an egg, without damaging the yolk. Cook the cups for about 8 minutes at 180 degrees until the egg white is set. Bring to the table hot.

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