Baked Eggs with Morels

• 1 tablespoon unsalted butter, plus more, softened, for dishes
• 1 small shallot, finely chopped
• 1 cup fresh morels, washed (page 341) and halved lengthwise (quartered if large)
• Coarse salt and freshly ground pepper
• 1 cup heavy cream
• 4 large eggs
• 1 tablespoon finely chopped fresh chives, plus more for garnish

1. Heat oven and prepare mushrooms Heat oven to 375F.
2. Melt butter in a medium skillet over medium-low heat until foamy.
3. Cook shallot, stirring constantly, until softened, about 2 minutes, then add morels and season with a pinch of salt.
4. Cook, stirring occasionally, until morels have softened, about 5 minutes.
5. Add heavy cream and bring just to a simmer, then immediately remove from heat and let the mixture cool for 5 minutes.
6. Bake eggs Butter four 6-inch shallow baking dishes (such as gratin dishes) and set on a rimmed baking sheet.
7. Crack one egg into each dish, keeping yolk intact; season with salt and pepper.
8. Spoon the morel mixture into the dishes, dividing evenly, and sprinkle with chives.
9. Bake until egg whites are just set (they should be firm to the touch), 9 to 12 minutes.
10. Serve immediately.

unsalted butter, shallot, fresh morels, salt, heavy cream, eggs, fresh chives

Taken from www.epicurious.com/recipes/food/views/baked-eggs-with-morels-393798 (may not work)