Thoughtful and generous friends delivered a bounty of freshly harvested Morel Mushrooms. I was absolutely thrilled as I had not seen or tasted this elusive wild forest fungus, and was eager to experience the joy and reverence they inspire.
We gave the mushrooms a light dusting of flour and pan cooked them in butter, as our friends suggested, and still had enough to cover with cream and bake in the oven with our fresh yard eggs.
EGGS AND MORELS BAKED IN CREAM
1 tablespoon unsalted butter
1 small shallot, finely chopped
8 fresh morel mushrooms, diced
1 cup cream
freshly ground black pepper
1 tablespoon finely chopped fresh chives
Heat oven to 375F. 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 four ramekins, place dishes in a rimmed baking sheet. Crack an egg into each baking dish 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.
Recipe adapted from Martha Stewart