• Preheat oven to 350 degrees F. Heat olive oil in a skillet over medium heat.

Prepare Prosciutto and Veggies

• Fry prosciutto until the fat is rendered, the slices turn translucent and the edges are slightly crispy. Place on a plate and set aside.
• In the same frying pan, melt butter on low-medium heat.
• Once butter is melted and hot, add shallots and sauté until wilted and translucent.
• Add mushrooms and sauté until they turn brown. Add more olive oil or butter if pan looks dry.
• When mushrooms are brown, add thyme and mix well, continuously sautéing until the moisture from the mushrooms have evaporated and they have shrunk in size.
• Add prosciutto back into the pan and mix well. Season with black pepper. Take pan off the heat and set aside .

Assemble Eggs en Cocotte

•  Brush the bottom and sides of the ramekins with softened/melted butter.
• Spoon mushroom and prosciutto mixture equally into each ramekin to cover the bottom.
• Crack 1 egg into each ramekin (or 2 eggs per large ramekin), taking care to not break the yolk.
• Add 1 tablespoon of heavy cream on top of each egg.
• Divide the crumbled goat cheese equally amongst the ramekins.
• Season with a pinch of coarse salt and black pepper.

Bake and Serve

• Place the ramekins in a deep baking dish or roasting pan, and carefully pour boiling water to 1 inch deep or about halfway up the sides of the ramekins.
• Place baking dish or roasting pan in the oven on the lower rack , Bake for 14 to 22 minutes until egg whites are set and egg yolks are cooked to your liking. For a more runny egg yolk, bake closer to 14 to 15 minutes, and for yolk that is more set but still soft, bake closer to 20 to 22 minutes. Cooking time also depends on your oven, so watch your eggs closely.
• Serve immediately garnished with chopped green onions.