Eggs — dried morels
Baked eggs with creamy morels
The eggs cook very gently in a bain-marie, coated in a creamy sauce of morels and crème fraîche. This simple yet refined recipe is lovely served with bread croutons for a convivial meal.
- Serves
- 4 servings
- Preparation
- 1 h
- Cooking
- 20 min
Ingredients
Method
Put the dried morels in a bowl and cover them with cold water. Leave them to soak for one hour until softened.
Preheat the oven to 200 °C and let it come to temperature while you prepare the filling.
Put the strained soaking liquid and the morels in a small saucepan, bring to the boil and cook until the liquid has completely evaporated.
Season with salt and pepper, then stir in the thick crème fraîche and remove from the heat. Add the tablespoon of white vinegar and mix briefly.
Generously butter four individual ramekins. Spread a little of the morel mixture over the bottom, break an egg on top, then cover with the remaining filling.
Place the ramekins in a bain-marie in the oven for about ten minutes, until the whites are set and the yolks are still runny. Serve immediately with thin slices of bread.