Butter the insides of two 4" ramekins. It's good if the butter is kinda soft because it will leave a thick coat. All of the leftover butter goes in a sauté pan.
Slice up your onion and dice the mushrooms.
Sauté the mushrooms and onions in the buttered pan. You can really just throw all three in a pan, set it on medium low and walk away for 10 minutes. But, it's better to start with the onions and then add the mushrooms once the onions are soft.
When the mushrooms are tender, pour in the cream and bring to a simmer.
Add frozen peas and continue to simmer gently until thickened slightly, like a stew.
Meanwhile, prepare a steamer. Your water should be at a full and rapid boil.
Pick and chop some thyme and sprinkle it into your buttered ramekins to coat the sides.
Crack 2 eggs into each ramekin and place in the steamer with the lid on tight. Steam for about 4 minutes. This is the tough part. You're aiming for a gooey yolk and a firm white, but it's a hard target to hit. Don't get disappointed if you don't nail it on the first try. If your yolks seem to cook before the whites are solid, you might have more luck with just 1 egg in a smaller ramekin, or if you let your eggs come to room temperature before cooking.
Toast 4 slices of baguette.
Adjust the seasoning on the mushrooms. I'd recommend just salt and pepper, but you might have some other ideas.
For the plating, spoon half of the mushroom mixture into a dish. Run a knife around the edge of the ramekin to release the egg. Lay a piece or two of toast over the ramekin and (careful not to burn yourself with hot water) flip the ramekin over and knock the egg out onto the toast. Set this on top of the mushrooms.
