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Baked Eggs with Morels (mushrooms)

Oeufs cocotte aux morilles

Cuisine: French
Region: Ardeche

No need for formal introductions for this one.
Let’s cook, shall we? 🙂

Serves: 6
Cooking time: 20 min.
You need: an oven baking dish and 6 ramequins
Option: requires 2hrs of soaking if the mushrooms are dry


  • 1 cup of morels or other mushrooms
  • 2 Tbsp of butter
  • 1/2 cup (glass) heavy cream, preferably crème fraiche
  • 1/2 cup (glass) grated Gruyère
  • 1/2 cup (glass) diced ham
  • Freshly ground pepper
  • 6 eggs, at room temperature
  • 6 slices white or whole wheat bread



  1. If you’re using dry morels, put them in water for 2hrs to reconstitute. Then squeeze them dry and chop.
  2. Preheat the oven to 180C / 350F.


  1. Take a bowl,
  2. Mix the cream, ham, and morels.
  3. Divide the mixture among the ramequins.
  4. In each remaquin make a hole in the centre of the mixture.
  5. Break an egg into each hole.
  6. Top with freshly ground pepper.
  7. Bake for about 20 minutes, or until the white of the egg is set, while the yolk remains soft.
  8. Toast the bread and cut it into fingers.
  9. Serve the bread with the baked eggs.

Notes on Baked Eggs with Morels

  • Enjoy!

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