1 tablespoon unsalted butter
1 small shallot, finely chopped
5 fresh morel mushrooms, (about 1 cup), halved lengthwise
Coarse salt
1 cup heavy cream
1 large egg
Freshly ground pepper
1 tablespoon finely chopped fresh chives
Crusty bread, for serving
Directions :
Preheat oven to 375 degrees.
In a medium skillet , melt butter over medium-low heat. Add shallot. Cook, stirring constantly, until shallot has softened, about 3 minutes. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms have softened, about 4 minutes. Add cream; bring to a simmer.
Let mushroom mixture cool 5 minutes.
Butter four 6-inch shallow baking 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, 10 to 12 minutes. Serve with bread, for dipping.
