Eggs en cocotte, with chopped mushrooms, thyme and gruyere served with a herb salad and lemon dressi

Ingredients

• 25g/1oz butter
• 1 small onion, finely chopped
• 225g/8oz button mushrooms, finely chopped
• leaves from 1 sprig of thyme
• freshly grated nutmeg
• 6 large eggs
• 6 tsp double cream
• 40g/1½oz Gruyére cheese, finely grated
• salt
• freshly ground black pepper
• handful of baby leaf salad
• sprigs of flat-leaf parsley, tarragon, chervil, chives, fennel and dill
• lemon olive oil or extra virgin olive oil