Preheat your oven to 375°F (190°C).

Grease a shallow baking dish with butter.

In a saucepan, melt the butter over medium heat.

Add the mushrooms to the saucepan and cook until tender, seasoning with salt and pepper to taste.

Transfer the cooked mushrooms to the prepared baking dish, spreading them evenly.

Pour any remaining butter from the saucepan over the mushrooms.

Carefully crack the eggs over the mushrooms, ensuring they are evenly distributed.

Sprinkle the bread crumbs over the eggs and mushrooms.

Dot the top with additional butter for added richness.

Bake in the preheated oven for 4-5 minutes, or until the egg whites are set but the yolks are still slightly runny.

Remove from the oven and let it cool for a minute before serving.

Serve your delightful Mushroom-Topped Baked Eggs hot, straight from the oven.