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Baked Eggs with Morels in a Sherry Cream Sauce

Course Main Dish
Servings 2 people

Ingredients

  • 1/2 teaspoon Butter
  • 1/2 tablespoon Butter
  • 1/2 Shallot chopped
  • 1 cup Fresh Morels cut large mushrooms into bite size pieces
  • 1 tablespoon Dry Sherry
  • 3 tablespoons crème fraiche
  • 1 1/2 teaspoons Thyme fresh
  • Salt & Fresh Ground Pepper to taste
  • 2 Egg

Instructions

  • Preheat oven to 375 degrees. Lightly grease two small gratin dishes with 1/2 teaspoon butter. Heat the other ½ tablespoon of butter over medium low heat. Once melted, add the shallots and mushrooms. Cook for about 5-8 minutes, or until the moisture from the mushrooms has evaporated. Deglaze the pan with the Sherry. Stir in the thyme and crème fraiche. Season with salt & fresh ground pepper.
  • Divide the creamed mushrooms into small gratin dishes or ramekins. Create a whole in the middle to place your egg. Season the egg with a pinch of salt and fresh ground pepper.
  • Place in oven. Cook for 12 minutes for a soft yolk, 14 minutes for a medium yolk and about 16 minutes for a firm yolk. *Cooking time is only a recommendation. Gently touch the yolk to feel for your desired doneness.

Notes

F RESH MOREL SUBSTITUTION: You can substitute dried morels. A .65 oz package will yield about one cup after you reconstitute it. Simmer dry morels in a cup of water for 10 minutes. Strain through a fine sieve (save the broth, it’s a great addition to sauces). Rinse morels thoroughly.