Instructions

Heat oven to 325°F.

In a medium skillet, melt the butter over medium-high heat. Add sliced mushrooms, salt and red pepper flakes. Cook 5 to 7 minutes, stirring frequently or until mushrooms are tender. Stir in garlic and cook an additional 1 minute, stirring frequently until fragrant. Remove from the heat and set aside.

Lightly grease a 1-quart baking dish or ovenproof skillet with olive oil. Layer the arugula, chopped tomatoes and cooked mushroom mixture in the baking dish.

With the back of a spoon, make 4 slight indents in the mushroom mixture. Carefully crack eggs over the mushroom mixture into the indents. Top with the crumbled feta. Slowly pour 1 tablespoon of the heavy cream over each of the eggs and season with additional salt and pepper, if desired.

Bake 18 to 25 minutes, rotating the baking dish halfway through baking until egg whites are set but yolks are still runny. Serve warm with crusty French bread, if desired.