These make a great hors d'oeuvre or a delicious way to start the day.

Step 1: Ingredients

Serves 6.

1/2 roll of phyllo dough from a 16.5 oz package, thawed
1/2 cup butter
2.5 oz shiitake mushrooms, sliced
2 Tbsp olive oil
6 large eggs
2 tsp fresh chives, chopped
Salt and pepper to taste

Step 2: Prepare Mushrooms and Dough

Add oil to a frying pan and heat medium-high. Once hot, add mushrooms and salt and pepper to taste. Remove from heat after about 2 minutes when mushroom slices are just limp. Continue on, while this cools at room temperature.

Preheat oven to 425 degrees Fahrenheit.

Butter six spaces in a muffin pan well. Melt the remaining butter in the microwave.

Cut the halved phyllo dough in half (so you are using two quarters of one roll of phyllo dough). Create a stack of five pieces of phyllo dough, buttering with a pastry brush between each layer and the top as well. Rotate the pieces of phyllo dough from the preceding piece so the appearance is 'rounder'.

Place the stack in the pan, pushing the dough into place without tearing.

Repeat for the remaining five.

Step 3: Assembly and Baking

Place about one tablespoon of the sauteed mushrooms into each phyllo cup. Crack an egg into each cup, and salt and pepper to taste. Bake for about 12 to 16 minutes, or until whites have set (gently shake the pan to see that they are not too jiggly). Top each with a pinch of chives and serve warm.