Sauté the oyster mushrooms in a skillet with a little olive oil and some onions for about 10 minutes, until they release all their moisture.

Meanwhile, add the heavy cream to the ramekins.

Add a few oyster mushrooms to the cream, season with salt, and mix.

Crack an egg into each ramekin, as you would for sunny-side-up eggs, and top with the remaining mushrooms.

Bake at 350°F (180°C) for 10 to 15 minutes. The yolk should stay soft; you just want the egg whites to set.

Add a few parsley leaves on top before serving.

You can also cook these in a water bath, in the microwave (1 minute), or by steaming.