Cut the mushrooms, keeping the stems to make a soup.
In a frying pan, brown the garlic clove in a little olive oil. Add the mushrooms. Simmer for a few minutes, add the parsley, salt and pepper. Set aside.
Place the sautéed mushrooms in a ramekin and add a tablespoon of cream. Break an egg on top. Place the ramekins in an ovenproof dish, fill with water and bake for 10 minutes.