San Francisco a la Carte's Baked Eggs in Mushroom Sauce

1 pound mushrooms, sliced
4 T butter
3 T flour
1 beef or chicken bouillon cube dissolved in 1 T hot water
1 T grated onion
2 cups heavy cream
freshly ground salt and pepper
1 T chopped parsley
1 egg yolk, slightly beaten
6-8 eggs
Fresh grated Parmesan cheese

Preheat oven to 350 degrees. Saute mushrooms in butter for five minutes.  Remove mushrooms from skillet.  Stir flour, dissolved bouillon and onion into remaining liquid.   Cook, stirring, until mixture is thickened.  Slowly stir in cream.  Add mushrooms, salt, pepper and parsley.  Add 1 tsp. of this sauce to the egg yolk, stir, then beat egg yolk into the mushroom sauce.  Cook a little longer. Cover the bottom of a buttered large baking dish with the sauce to the depth of 1 inch.  Carefully drop eggs, one at a time, into the sauce so that the eggs will be partly covered.  Sprinkle with cheese.  Bake for about 15 minutes or until eggs are set.
Alternately, try a mix of gourmet mushrooms (not just white.)  Use Trader Joe's Condensed Cream of Portabella Mushroom Soup instead of butter, flour and bouillon and 1/2 of the cream (add onion, 1/2 cream, etc.)