Baked Egg and wild Mushrooms

4 Tbsp butter + extra for greasing - 14 oz Sliced wild mushrooms - Thyme - 2 shallots, minced - 4 large eggs - 4 Tbsp whipping cream - Salt - Pepper - 1 oz Sharp cheddar

Preheat oven to 375ºF (190ºC) Place skillet over high heat and add butter, When the butter starts to foam add the mushrooms, shallots and thyme. Season with salt and pepper and stir frequently for about 5 minutes.
Lightly butter 4 oval ramekins and divide mushroom mixture between them. Make a well in the centre and crack an egg into the well. Drizzle the cream around the egg and top with grated cheese. Season with salt and pepper.
Place the ramekins on a baking sheet and slide into the oven. Bake for 10-12 minutes for runny yoke, or 15-16 minutes if you prefer the yoke set. Serve at once with hot buttered toast.