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Brush the inside of a ramekin with softened
butter. Stop about a half inch from the
top. Season the ramekin with salt and
pepper.
Saute the mushrooms and sausage. Add
1/2 the sauteed vegetables to the ramekin.
Carefully, break and egg into each of
the ramekin. Drizzle about a tablespoon
of heavy cream being careful not to cover
the yolk.
Add the rest of the mushrooms and sausage
on top and garnish with a small amount
of parsely.
Put the ramekins in a bain-marie and
fill with boiling water to the halfway
mark. Set in a preheated 350F oven for
10 minutes. The egg white should just
be set but the yolk should be runny.
If you prefer your eggs more cooked extend
the baking time.
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