Wash the mushrooms under cold running water, then dry them on a clean cloth.
Chop the mushrooms finely. Melt the butter in a saucepan and add the mushrooms. Sprinkle lightly with a few drops of lemon juice and cook, stirring, until all the moisture disappears. Add the seasonings and cream.
Following the preceding recipe for baked eggs, place one sixth of the mushroom mixture on top of 1teaspoon of butter and 1tablespoon of cream in each ramekin, then top with the eggs and remaining cream. Bake and serve as indicated.