This is an egg dish that's good for everyday or when you have guests. The key is not to overcook it. So put it in the oven about 20 minutes before you need to serve it.
INGREDIENTS:
14 Morels
2-3 TB of Port or Sherry
2 TB butter
1 large shallot minced
12-15 TB of Heavy Cream
12 Eggs
2 TB soft butter
Sea salt and pepper to taste
12 ramekins
Soak your morels overnight in Port or Sherry. Prepare your ramekins by brushing the insides so your eggs don't stick.
Slice your morels in slivers if large and leave whole if small. Melt butter in a pan and saute the shallots and onions till shallots are translucent and sauce is beginning to dry.
Crack an egg in each ramekin. Put about 1/2 TB of morel and shallot mixture on each egg. Add 1 TB of cream to cover egg. Place ramekins in a large
Place all ramekins in a pan with hot water. Bake in preheated oven for 12 minutes then serve.
Best served with baguette or sliced Italian bread to soak up the sauce with eggs.
INGREDIENTS:
14 Morels
2-3 TB of Port or Sherry
2 TB butter
1 large shallot minced
12-15 TB of Heavy Cream
12 Eggs
2 TB soft butter
Sea salt and pepper to taste
12 ramekins
Soak your morels overnight in Port or Sherry. Prepare your ramekins by brushing the insides so your eggs don't stick.
Slice your morels in slivers if large and leave whole if small. Melt butter in a pan and saute the shallots and onions till shallots are translucent and sauce is beginning to dry.
Place all ramekins in a pan with hot water. Bake in preheated oven for 12 minutes then serve.
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