In a food processor, combine the egg, cream, Parmigiano, black pepper, garlic, and thyme and puree. Spread this mixture onto 1 side of each slice of bread. In a large non-stick saute pan, add the butter and melt. When the foam subsides, add the bread, spread side up, and cook until golden brown. Carefully add the wine and cover the pan. Cook until the cheese is melted and bubbly. Remove from the pan and serve immediately.
Recipe courtesy of Emeril Lagasse, 2003