Oeufs en cocotte

30 g butter, soft or melted
180 g mushrooms, sliced
smoked sea salt or truffle salt
100 g finely grated Gruyère, Comté or Beaufort cheese
4 large eggs
100 ml whipping cream
freshly ground black pepper to taste
1 tsp thyme leafs

for serving
fresh bread


Preheat oven to 170°.  Boil a kettle full of water. 

In a pan, heat 20 g of butter, add the mushrooms, salt, pepper and thyme and fry for about 7 minutes until golden.

Grease small ramekins with butter. Press the cheese on the sides. Put mushrooms in each, and crack an egg into the ramekin so that the yolk does not break. Slowly pour the cream into each along the edge. Add salt, pepper and thyme and remaining cheese. Place the ramekins in a deep pan and pour hot water into it to reach 2/3 of the height of the ramekins. Put in the oven and bake for 10-15 minutes, depending on how done you want the egg. Take out and serve immediately with toast.