I came across this idea on Pam's blog a couple of weeks ago, and decided to try it recently. It was pretty easy, and my dearly beloved and Dan, eager lab test critters that they are, did enjoy them.
3 tbsp milk
1 tbsp butter
sliced mushrooms (fresh or canned)
fresh snipped chives
salt and pepper
6 to 9 eggs (I used 8)
Put the milk and butter in a broiler proof pan, and put them under the broiler until the butter melts and the milk is hot. Add the mushrooms and return to the broiler for a minute. (Note: I only put the mushrooms in 2/3 of the pan, since you all know I don't eat fungus. I didn't want to deprive my guys.) Meanwhile, break the eggs carefully into a bowl, and sprinkle lightly with salt and pepper. When the mushrooms are broiled, slide the eggs into the pan, atop the mushrooms. Sprinkle the chives over the top of the eggs, and return to the broiler for 4 to 5 minutes, until the whites are set, but the yolks still run. Serve with toast.
This was actually a low-mess method of cooking eggs, and faster than trying to cook the same quantity in a skillet on the stove top. In fairness, however, I don't believe you'd enjoy this all that much on a Saturday in August, when it's 90 degrees out. Just saying.
Anyway, thanks, Pam, for a good idea! I'll be cooking eggs this way again.