I have plumbed the internet, and found two recipes, neither of which reflects the fantastic and odd creation I made this morning for our breakfast, loosely based on a recipe from a Paris cooking school I attended last year. This was good enough to remind myself what worked, and what I'd change.

Philippe also loved it, and suggested it could be dinner or an appetizer.

as many eggs as desired, 2 per person
cream
white wine and/or vermouth
cream cheese
milk to thin as desired
Parmesan
butter
Trumpet Royal mushrooms
shallots
nutmeg
white pepper

I started by putting cram to boil in a small pot, and added some white wine and vermouth and milk (I had only a tiny bit of white wine, and not much cream) I then put in thinly sliced mushrooms, shallots finely diced and some nutmeg, and stirred and let simmer fiercely (but had to watch, lest overflow.)

I buttered ramekins, and stole a trick from Pepin by "flouring" the butter with parmesan. I then broke one egg into each. I then cut some cream cheese into the cream mixture to thicken, and once it was dissolved, stirred in some parmesan slowly which got it to the right consistency, a thick sauce, then salted and added a bit of white pepper. I poured this over the eggs, and baked at 300 in a toaster oven for 8 minutes.

I think the mixture is supposed to go in first, and the time be slightly longer, but it worked very well. The cream browned prettily. It tasted awesome.