1 ¼ cups of light cream
1/2 Boursin® Garlic & Fine Herbs cheese
3/4 cups of mushrooms
4 slices of thick bacon
2 tsp of butter
Salt & pepper
Preheat the oven to 200° C (or 400°F) with a dish filled halfway with water (to create a double boiler or bain-marie).
Mix the light cream with Boursin® Garlic & Herb
Chop the mushrooms. In a frying pan, heat the butter and sauté the chopped shallot. Add the mushrooms and cook for about 10 minutes. Add salt and pepper.
In each ramekin, spread the cream and Boursin® mixture. Break an egg in the center. Spread the mushrooms around it.
Put the ramekins in the double boiler (bain-marie) in the oven, for 10 minutes.
In the meantime, grill the slices of bacon.
Serve the eggs in their ramekin with a slice of grilled bacon.