Eggs and Morels Baked in Cream

Name: Eggs and Morels Baked in Cream
Yield: serves 4
Ingredients: 1 tablespoon unsalted butter, plus more for dishes; 1 small shallot, finely chopped; 8 fresh morel mushrooms (about 1 cup), halved lengthwise; Coarse salt; 1 cup heavy cream; 4 large eggs; Freshly ground pepper; 1 tablespoon finely chopped fresh chives; Crusty bread, for serving

January 26, 2012

To clean fresh morels, dunk them into a bowl of cold water; drain them on a clean kitchen towel. You can substitute 8 dried morels for the fresh: Cover with hot water in a medium bowl. Set a small bowl on top of the mushrooms to keep them submerged. Let the mushrooms stand until soft, about 20 minutes, then lift them out of the water. Using paper towels, gently press out excess liquid, and let the mushrooms drain on a clean kitchen towel.

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