Ingredients
. Shallot
. Fresh Morels (or other Wild Mushrooms)
. Heavy Cream
. Eggs
. Fresh Chives
Special Equipment
. Individual Baking Dishes
Notes from the Kitchen
. Oyster mushrooms with a few fresh porcini, now widely available, made for a suitable substitution.
. Take care of overcooking the egg yolk; keep an eye on any dish cooking unevenly due to position in the oven.
. Serve with toast fingers, or soldiers, to dip into the yolk and cream.
. Quick and easy.
Note of Less Pertinence but Equal Importance
. Came across a recipe for eggs baked in tomatoes, which opens up a realm of options with the baked egg, both more intricate and simpler (just pouring cream over it as suggested in the recipe).
Eating the Results
Laura says: The dish is a bit rich from the heavy cream, but tempered by elegant portion control. Even without the flavorful mushrooms, the substitutes added nice earthy richness. Another great guest breakfast, with its charming individual portions and all-ready-a-the-same-time cooking method.
Claudine says: I love mushrooms, especially in cream sauces, so this dish had an advantage going in. It was a little rich, but I think that may be more welcomed first thing in the morning than at the end of a day spent cooking and eating eggs. It was a body-warming dish, which as the weather turns cool, gains appeal. The medley of wild mushrooms was definitely a more-than-adequate substitute, but I look forward to trying this with morels when I can find them.
Useful Links
Cooking School Eggs 101
Incredible, Edible Egg
