Morel baked eggs

A runny centre and fragrant cream make a warm, refined lunch.

Ingredients

• 4 fresh eggs
• 30 g dried morels
• 150 ml cream, 1 shallot and 20 g butter
• Salt, pepper and chives

Method

1. Soak and rinse the morels, then cook with the shallot in butter.
2. Add cream and reduce for 5 minutes.
3. Divide between four ramekins and crack in one egg each.
4. Bake in a bain-marie for 10 to 12 minutes at 180°C. Serve with toast.