1. Slice mushrooms, shred ham, cut onion into dices, fry in butter, add cream, salt, pepper and stew for 15 minutes.

2. Put the ragout in molds for the soufflé, make the deepening in the center and place an egg in each deepening.

3. Season with cheese, salt, pepper and bake in oven for 10 minutes.

4. Serve the ragout in the molds, topping with greens.