-
Preheat oven to 425 degrees F.
-
Heat half the butter in a small skillet over medium-high heat. Add garlic and shallot, and sauté 1 minute. Next, add mushrooms, sprouts, and a good sprinkle of sea salt; sauté, stirring a bit, for about 4 minutes. The mushrooms and sprouts should be soft and will have released a bit of their water.
-
Place the remaining butter in a small 6 inch ramekin or baking dish, and set in the oven until butter is melted and bubbly. Remove from oven.
-
Swirl melted butter in ramekin, and then spoon in sautéed vegetables. Drizzle in cream and crack eggs into the dish. Top off with a pinch of sea salt and a twist or two of pepper.
-
Place in oven and bake 5 minutes. Working quickly, pull ramekin, and add cheese to the top. Return to oven and cook for 1 - 2 minutes more, or until the whites are just set. Keep in mind that the eggs will continue to cook a bit once out of the oven. Pull, and set aside to cool for a minute or two, and serve.