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Morels -- wild mushrooms available in the spring -- infuse cream and eggs with their nutty, earthy flavor; the ingredients are baked in individual porcelain gratin dishes.

Source: Martha Stewart Living, April 2006
Servings

Ingredients

Directions

Cook's Notes

To clean fresh morels, dunk them into a bowl of cold water; drain them on a clean kitchen towel. 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.

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  • jonnagwen
    1 MAY, 2015
    Outstanding recipe! Had it for dinner with a baguette. It was a heavanly way to enjoy our morels!
    Reply
  • MS10198883
    19 AUG, 2008
    I found this recipe when used the Recipe Finder and searched for egg breakfasts.
    Reply
  • grandepuce
    14 MAR, 2008
    Is this an appetizer or to be served as a breakfast meal?
    Reply

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