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
• Coarse salt
• 1 cup heavy cream
• 4 large eggs
• Freshly ground pepper
• 1 tablespoon finely chopped fresh chives
• Crusty bread, for serving

1. Preheat the oven to 375F.
2. Melt butter in a medium skillet over medium-low heat.
3. Add shallot.
4. Cook, stirring constantly, until shallot has softened, about 2 minutes.
5. Add mushrooms and a pinch of salt.
6. Cook, stirring occasionally, until mushrooms have softened, about 5 minutes.
7. Add cream; bring to a simmer.
8. Immediately remove from heat, and let mushroom mixture cool 5 minutes.
9. Butter four 6-inch shallow baking dishes (such as gratin dishes).
10. Place dishes on a rimmed baking sheet.
11. Crack 1 egg into each baking dish, keeping yolks intact, and season with salt and pepper.
12. Pour the mushroom-cream mixture into dishes, dividing evenly, and sprinkle with chives.
13. Bake on baking sheet until the egg whites are just set, 9 to 12 minutes.
14. Serve with bread, for dipping.

unsalted butter, shallot, morel mushrooms, salt, heavy cream, eggs, freshly ground pepper, fresh chives, crusty bread

Taken from www.epicurious.com/recipes/food/views/eggs-and-morels-baked-in-cream-393147 (may not work)