|Salt and pepper, to taste|
|1||cup (2 sticks) unsalted butter|
|1/4||pound fresh cepes, oyster mushrooms, or other exotic varieties, trimmed and thinly sliced|
|1||teaspoon red miso paste|
|1 1/2||pounds Maine shrimp, un shelled (1 pound shelled)|
|Squeeze of lemon juice|
|1 1/2||teaspoons each chopped fresh parsley, chives, tarragon, and chervil|
|Pinch of piment d'espelette or hot Hungarian paprika|
|4||slices brioche or challah, toasted|
2. Slip 2 eggs into each ramekin. Put the ramekins in a roasting pan. Pour enough hot water around the ramekins to come halfway up the sides. Transfer the pan to the oven. Poach the eggs for about 12 to 15 minutes, or until they are just set.
3. Cut all but 3 tablespoons of the butter into pieces. In a small saucepan, bring 1 tablespoon of water to a boil and immediately lower the heat. Whisk in the butter, a little at a time. As soon as you begin , the mixture will emulsify. Remove from the heat.
4. In a medium skillet, heat the remaining 3 tablespoons butter. Add the mushrooms, salt, and pepper. Cook over medium heat, stirring often, for 5 minutes. Add the miso, shrimp, and butter sauce. Cook over low heat for 4 minutes, stirring occasionally, or until the shrimp are opaque.
5. Remove from the heat. Add the lemon juice, parsley, chives, tarragon, and chervil. Add a pinch of paprika.
6. Remove the ramekins from the water bath, wipe them, and set each on a plate. Top with the shrimp mixture. Serve with toasts. Adapted from Craigie Street Bistrot