Eggs and Morels Baked in Cream

1. 1

   Preheat the oven to 375F.

2. 2

   Melt butter in a medium skillet over medium-low heat.

3. 3

   Add shallot.

4. 4

   Cook, stirring constantly, until shallot has softened, about 2 minutes.

5. 5

   Add mushrooms and a pinch of salt.

6. 6

   Cook, stirring occasionally, until mushrooms have softened, about 5 minutes.

7. 7

   Add cream; bring to a simmer.

8. 8

   Immediately remove from heat, and let mushroom mixture cool 5 minutes.

9. 9

   Butter four 6-inch shallow baking dishes (such as gratin dishes).

10. 10

    Place dishes on a rimmed baking sheet.

11. 11

    Crack 1 egg into each baking dish, keeping yolks intact, and season with salt and pepper.

12. 12

    Pour the mushroom-cream mixture into dishes, dividing evenly, and sprinkle with chives.

13. 13

    Bake on baking sheet until the egg whites are just set, 9 to 12 minutes.

14. 14

    Serve with bread, for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.