Baked Eggs with Morels

Ingredients

Serves 6
1 cup morels or other mushrooms
2 tablespoons butter
1/2 cup heavy cream, preferably creme franchise
1/2 cup grated Gruyere
1/2 cup diced ham
Freshly ground pepper
6 eggs, at room temperature
6 slices white or whole wheat bread


Instructions

If using dry morels, reconstitute in water for 2 hours, squeeze dry, and chop.

Preheat oven to 350°F. Fill a baking dish one-third full of water. Butter 6 four-inch
ram equins and place in baking dish.

In a bowl, mix heavy cream, ham, and morels. Divide among ram equins. In each, make
a well in the center of the cream mixture and break an egg into it. Top with freshly ground
pepper.

Bake for about 20 minutes, or until the white of the egg is set, while the yolk remains
soft.

Meanwhile toast the bread and cut it into fingers or mouillettes. Serve with the baked
eggs.