Sauté the snails in a small pan with the butter and finely diced shallots for a few minutes.
In a separate dry pan, cook your fresh cockles with the bay leaves and thyme. Keep stirring until the cockles have opened up. Remove the shell from the cockles and add the meat into the pan with the snails.
Keep the juice from the cockles and add the whipping cream. Gently heat through and reduce until you have a coating consistency.
Cook your Albaragus, they will cook very quickly. I’d recommend peeling only the largest one. Add them to salted boiling water for a few minutes and serve straight away whilst they’re still warm.
Roughly chop and add to the snail and cockle pan. Keep everything warm.
Grease four ramekins with butter and sprinkle in the snail mixture. Pour a generous helping of the reduced creamy sauce over the top. Crack one egg into each ramekin, add one tablespoon of crème fraiche on top of each egg and cook them in the oven at 180°C for eight minutes. The eggs should come out of the oven with a soft yolk. Serve with toasted bread or soldiers and enjoy.