Trim and peel the mushrooms; put them in stewpan with butter, and cook until tender, season to taste.

Place in shallow dish pouring the butter over them, then break over them eggs enough to cover, sprinkle thickly with bread crumbs and add bits of butter, place in hot oven long enough to set the eggs.

Do not let the eggs harden; four or five minutes is the time usually required.

Serve at once.