I've been saving Martha Stewart's Eggs and Morels Baked in Cream recipe, waiting for spring to provide us with a collection of treasured morels. When the morels came early in June, I made the recipe, and it's a real keeper: rich and very tasty. It was worth the wait!
Large blond morels greeted us at one of our favorite Mt. Hood locations.
We thought the other mushrooms might be helvellas, a particular favorite.
Instead, spore prints revealed them to be the poisonous brain mushrooms.
Always use extreme CAUTION when collecting wild mushrooms!
Eggs and Morels Baked in Cream
1 tablespoon unsalted butter, plus more for dishes
1 small shallot, finely chopped
8 fresh morel mushrooms (about 1 cup), halved lengthwise
salt
1 cup heavy cream
4 large eggs
freshly ground pepper
1 tablespoon finely chopped fresh chives
crusty bread, for serving
- 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.
- Butter 4 6-inch shallow baking 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, 9-12 minutes. Serve with bread, for dipping.