Monday, April 20, 2015
Baked Eggs and Morels
Recipe from Martha Stewart
Husband-Tested in Alice’s Kitchen
When spring has sprung and the morels pop up in the forest (or at your grocery store) you know it’s time to make this terrific breakfast dish. It’s rich. It’s delectable. It’s a bit of heaven.
1 Tablespoon unsalted butter, plus more for dishes
1 small shallot, finely chopped
8 fresh morel mushrooms, (about 1 cup), halved lengthwise
1 cup heavy cream
4 large eggs
Freshly ground pepper
1 Tablespoon finely chopped fresh chives for garnish (optional)
Whole-wheat bread, toasted and cut into “points” (triangles) or “soldiers” (long narrow rectangles) for dipping
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 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.