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1
Preheat oven to 400 degrees.
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2
Thinly slice the mushrooms and sprinkle with lemon juice.
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3
Chop finely.
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4
Blend with the cream.
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5
This may be done in a food processor or electric blender.
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6
Heat one tablespoon of the butter in a saucepan and add the shallots.
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7
Cook, stirring, about one minute and add the mushroom mixture.
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8
Cook about five minutes.
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9
There should be about two cups.
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10
Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the remaining three tablespoons of butter.
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11
Sprinkle the bottoms with salt and pepper.
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12
Spoon an equal portion of the mushroom mixture into the bottom of each ramekin, but reserve a small portion to use as garnish.
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13
Keep it warm.
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14
Break one egg into each ramekin and sprinkle lightly with salt and pepper.
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15
Arrange the ramekins in a baking dish and pour boiling water around them.
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16
This will keep them from baking too rapidly.
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17
Bake 10 to 12 minutes.
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18
When cooked, the whites should be firm and the yolks liquid or just starting to firm.
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19
Do not overcook.
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20
Spoon a little of the reserved mushroom mixture on top of each serving.
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21
Serve two to each guest along with French bread or buttered toast.
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22
The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin.
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23
Provide each guest with a salad fork and a small spoon.
