Baked Eggs with Morels

Name: Baked Eggs with Morels
Yield: serves 4
Ingredients: 1 tablespoon unsalted butter, plus more, softened, for dishes; 1 small shallot, finely chopped; 1 cup fresh morels, washed (page 341) and halved lengthwise (quartered if large); Coarse salt and freshly ground pepper; 1 cup heavy cream; 4 large eggs; 1 tablespoon finely chopped fresh chives, plus more for garnish

January 26, 2012

In this recipe, the eggs are paired with a heady sauté of shallots and morels—wild mushrooms prized in French cuisine for their distinctive taste and rarity (they grow largely in areas recently stricken with forest fires). They are in season during the spring months; substitute other wild mushrooms, such as oysters or chanterelles, if morels are unavailable.

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