Eggs en Cocotte with Creamed Mushrooms

You will need to toast the bread. Just do them ahead of time, so that you will have them ready. I chose to sprinkle some Parmesan on them....just because I thought it would look a bit more sophisticated :). Really, though, I do think the Parmesan does add a nice touch to the bread sticks. Heat the shallot (or onion) and oil in a small saucepan over high heat. You will notice that the shallot will start to sizzle, stir and cook for another 30 seconds or so. You can add the mushrooms, salt and 1/4 teaspoon pepper. Cook the mushrooms, stirring occasionally, for about 2 minutes. Add cognac (or wine or chicken stock) and mix well. Add the cream and bring it all to a boil. Continue boiling over high heat for 1-1/2 to 2 minutes to reduce. Divide the mixture among 4 small (1/2-cup) ramekins or other small molds. Sprinkle cheese, salt/pepper and/or chives on top. (The recipe may be prepared ahead to this point.) Or... you can just crack the egg and place the cheese/chives on top of the egg like I did. Just before serving time, break an egg into each ramekin and arrange the ramekins (without their lids) in a saucepan that is deep enough so the pan lid fits on top to cover the ramekins while they are cooking. Pour enough water around the ramekins in the pan to extend about 1/2 inch up the sides. Bring to a boil, cover the pan (not the individual ramekins) and cook for 5 to 7 minutes, or until the eggs are set but still a little runny. To serve, sprinkle a little freshly ground black pepper on top of the eggs, if you like. Serve with a small espresso spoon on each plate.