Mushroom Stuffed With Soft-Set Eggs

2 eggs

2 teaspoons milk

Salt

Ground pepper

18 small to medium mushrooms, brushed clean

1 tablespoon butter

1 tablespoon minced parsley

1 tablespoon minced pimiento

1 tablespoon minced cured ham

1 medium to large shrimp, shelled and minced

1 tablespoon flaked crab meat

Olive oil for brushing mushrooms

In a small bowl beat the eggs lightly with the milk, salt, and pepper. Separate the mushroom stems from the caps, and chop the stems finely, reserving 1 tablespoon.

Half fill a skillet, larger than the skillet that will be used to cook the eggs, with water and bring to a boil. Keep at a simmer until ready to use.

In a small skillet heat the butter. Add the parsley, the reserved tablespoon chopped mushroom, pimiento, ham, shrimp, and crab meat and sauté for a minute or so. Pour in the eggs and place the skillet in the larger skillet of simmering water, double-boiler fashion. Stir with a wooden spoon until the eggs are set but still quite soft.

Brush the mushroom caps with oil and fill with the egg mixture, using the cupped side of a spoon to make a smooth dome.

Bake at 400° for about 4-5 minutes.