No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Eggs and Morels Baked In Cream

You can substitute eight dried morels for the fresh: Cover with hot water in a medium bowl, keep them submerged. Let the mushrooms stand until soft, about 20 minutes, then lift them out of the water.

  • Servings: 4
Eggs and Morels Baked In Cream

Source: Martha Stewart Living, April 2006

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

Directions

  1. Preheat oven to 375 degrees. Melt butter in a medium skillet over medium-low heat. Add shallot. Cook, stirring constantly, until shallot has softened, about 2 minutes. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms have softened, about 5 minutes. Add cream; bring to a simmer. Immediately remove from heat, and let mushroom mixture cool 5 minutes.

  2. Butter four 6-inch shallow baking dishes (such as gratin dishes). Place dishes on a rimmed baking sheet. Crack 1 egg into each baking dish, keeping yolks intact, and season with salt and pepper. Pour the mushroom-cream mixture into dishes, dividing evenly, and sprinkle with chives. Bake on baking sheet until the egg whites are just set, 9 to 12 minutes. Serve with bread, for dipping.

Reviews (2)

  • Niso 19 Aug, 2008

    I found this recipe when used the Recipe Finder and searched for egg breakfasts.

  • grandepuce 14 Mar, 2008

    Is this an appetizer or to be served as a breakfast meal?

Related Topics