Mushroom and Gruyère Eggs en Cocotte Recipe

Name: Mushroom and Gruyère Eggs en Cocotte Recipe
Ingredients: 10 ounces (280g) cremini mushrooms, woody stems trimmed and caps roughly chopped; 1 medium shallot, roughly chopped; 1 medium clove garlic, roughly chopped; 2 tablespoons unsalted butter (1 ounce; 30g), plus more for greasing ramekins; 1 teaspoon (5ml) fresh thyme leaves, minced; 2 tablespoons (30ml) heavy cream, plus more for drizzling into each ramekin; Kosher salt and freshly ground black pepper; 4 large eggs; 2 ounces (55g) grated Gruyère cheese; Boiling water; Minced flat-leaf parsley leaves and tender stems, for garnish; Toasted bread, for serving