Oeufs en cocotte (baked eggs) w/ Gruyère & mushrooms

Preheat the oven to 375°F. Spread softened butter all over the bottoms and sides of a ramekin, then carefully place two eggs into the ramekin. Pour in the cream and shredded Gruyère cheese. Place the ramekin into a high-sided baking dish. Pour about 4 cups of boiling water into the baking dish, until it reaches about halfway up the sides of the ramekin. If your ramekins have lids, put them on. If not, cover the entire baking dish with foil. Bake for 15-20 minutes, or until the eggs reach your desired level of doneness. If you want runny yolks, jiggle the ramekins a bit to check the doneness - they should look slightly set but still jiggly. Meanwhile, heat olive oil in a small skillet over medium-high. Once hot, add in the chopped mushrooms and sauté until golden, 5-7 minutes. Season with salt & pepper to taste. Set aside. Once eggs are done, remove the lids from the ramekins and season with salt, pepper, and red pepper flakes. Top with additional Gruyère if you’d like, plus the mushrooms & sliced scallions. Dunk your toast into the eggs for a delicious, custardy egg breakfast!