Slow-Baked Eggs w/ Lobster, Soy Beans & Gochuchang

Found on one of my favorite food sites zencancook.com

• 
  
• Serves 2

• • For the slow-baked eggs:

  • 2 tablespoons butter
  • 2 tablespoons gochuchang (or other chili sauce)
  • 1/2 cup soy beans, blanched
  • 1/4 cup shimeji mushrooms, sauteed
  • a few ginko nuts
  • 2 lobster claws or tails
  • 4 large eggs, preferably farm-fresh
  • 4 tablespoons heavy cream
  • salt and pepper to taste
  • shaved bonito flakes

• • For slow-baked eggs:

  • Preheat oven to 325′F.
  • Butter 2 ramequins and spread the gochuchang on the bottom. Top with soy beans, shimeji mushrooms, a few ginko nuts and the lobster meat.
  • Break 2 eggs in each ramequins over the filling and pour the heavy cream over them. Season with salt and pepper.
  • Bake in a water bath for about 12 minutes or until set and creamy (it may require more or less time depending on oven)
  • Top with shaved bonito flakes and enjoy immediately.