Oeufs en Cocotte with Mushrooms

Preheat oven to 350 degrees F.

Heat olive oil in a skillet and sauté shallots until translucent. Add mushrooms and cook until tender, about 5-6 minutes. Add thyme leaves and garlic and cook for an additional 1-2 minutes. Season with salt and pepper.

Butter 2 ramekins. Place ½ of the mushroom mixture into each ramekin and top with the cheese. Carefully crack one egg into each ramekin and season with salt and pepper. Place ramekins into a baking dish and fill with boiling water until it reaches halfway up the sides of the ramekins. Transfer the dish to the oven and bake for 15-20 minutes until the eggs whites have set but the yolks are still a runny.

Carefully remove from the water bath and serve with toast.