Softened butterOlive oil1 ounce prosciutto, lentils or cooked chicken breast2 ounces mushrooms, sliced½ clove garlic, finely minced2 teaspoons creme fraiche, divided1 eggSalt, pepper to taste½ teaspoon chives, chopped1 slice white country bread, toastedPreheat oven to 450 degrees. Grease the sides and bottom of a small ramekin with softened butter.Heat frying pan to medium high. Add olive oil, prosciutto, mushrooms and garlic. Saute 3-4 minutes. Transfer to ramekin and top with 1 teaspoon creme fraiche.Carefully crack the egg into the center of the ramekin, so you don’t break the yoke. Add salt and pepper as desired, then top with second teaspoon of creme fraiche. Bake 5-6 minutes. Garnish with chopped chives and enjoy with toast.From Philippe Chevalier, Chevalier Restaurant.