Mushroom and Gruyère Eggs En Cocotte

Ingredients

• 10 ounces cremini mushrooms, woody stems trimmed and caps roughly chopped
• 1 medium shallot, roughly chopped
• 1 medium clove garlic, roughly chopped
• 2 tablespoons unsalted butter, plus more for greasing ramekins
• 1 teaspoon fresh thyme leaves, minced
• 2 tablespoons heavy cream, plus more for drizzling into each ramekin
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 2 ounces grated Gruyère cheese
• Boiling water
• Minced flat-leaf parsley leaves and tender stems, for garnish
• Toasted bread, for serving

Directions

1. Heat the oven to 350 degrees F (175 degrees C). Pulse the mushrooms, shallot and garlic in a food processor until they are minced, about 6 to 8 quick pulses. Melt the butter in a medium saucepan over medium heat and wait until it bubbles up. Add the mushroom mixture and thyme, then cook, stirring often, until the liquid from the mushrooms has evaporated and the mixture starts to deepen in color and brown, about 15 minutes total. Stir in the heavy cream, then season with salt and pepper.
2. Butter 4 (4-ounce) ramekins. Add a light dusting of salt to the bottom and sides of each one. Spoon in enough mushroom duxelles to make a thin, level base in each ramekin. Make a round hollow in the middle of the mushroom layer in each dish so the yolk has a cozy little spot to land.
3. Carefully slip an egg into each ramekin. Spoon a small drizzle of cream around each egg, then add salt and pepper. Finish each one with a thin layer of grated cheese.
4. Arrange the ramekins in a baking dish and move the dish to the oven. Carefully add enough boiling water to the baking dish to come 3/4 of the way up the sides of the ramekins. Bake until the egg whites have just set and the yolks still wobble, about 15 minutes. Remove the baking dish from the oven very carefully.
5. With tongs and a very thin metal spatula, lift the ramekins out of the hot water. Place them on a clean kitchen towel so the bottoms can dry, then move them to plates. Sprinkle with parsley and serve immediately with toasts.