Preheat the oven 180 degrees.
In a frying pan heat the butter and when it begins to foam sauté off the shallots and the garlic until translucent. Add the chopped porcini mushrooms and a little more butter if needed. Season with a good grind of One for All, salt and pepper. Cook the mushroom mixture until all the liquid has evaporated and the mixture is quite dry. Stir in the crème fraiche and set aside.
Place the mushroom mixture at the bottom of 4 ramekins, making a small indentation with a spoon were the egg will the placed. Break an egg into each ramekin and season with salt and pepper. Add a knob of butter to top of each egg and place the ramekin in a deep baking tray with boiling water till half way up the ramekins. Place the tray in the centre of the oven and cook for 10-15 minutes. You still want the eggs to be slightly runny so watch them closely.
While they are baking, sear the four slices of porcinis in a frying pan with a little butter. When the eggs are ready garnish with a slice of porcini on top. Serve with toasted farm style bread
