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1
Preheat the oven to 375.
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2
In a heatproof bowl, cover the morels with the boiling water and let stand for about 15 minutes to soften.
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3
Drain the morels, reserving the water; rinse and coarsely chop the morels.
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4
Meanwhile, in a large saucepan, cover the potatoes and garlic with water and boil over high heat until tender, about 15 minutes.
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5
Drain the potatoes and garlic and return them to the pan.
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6
Dry over moderately high heat, shaking the pan for about 1 minute.
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7
Work the potatoes and garlic through a ricer or mash them by hand in a large bowl.
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8
In a large skillet, heat the olive oil.
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9
Add the onion and cook over low heat, stirring often, until it is soft and golden, about 15 minutes.
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10
Add the morels and 1/4 cup of the cream and simmer for 2 minutes.
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11
Add the onion mixture to the potatoes along with the remaining 1/2 cup of heavy cream and the reserved mushroom water; season with salt and pepper.
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12
Spoon the potatoes into a buttered shallow 1 1/2-quart baking dish.
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13
Make 4 shallow indentations in the potatoes and break an egg into each.
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14
Sprinkle the cheese over all.
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15
Bake for about 12 minutes, or until the egg whites are set and the yolks are softly cooked.
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16
Garnish with the chives and serve at once.
