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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


  • 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


  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?

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