Eggs with morel cream


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
200°C oven


  • 30 g dried morel mushrooms
  • 500 ml pouring cream
  • 100 g mascarpone cheese
  • Salt and pepper
  • 4 eggs
  • 3 sprigs flat-leaf (Italian) parsley

1 large flameproof casserole dish to share or 4 small ones

1 saucepan

1 bain-marie (water bath)


Preheat the oven to 200°C.

Rehydrate the mushrooms in boiling water. Cook them in the cream for 15 minutes. Mix with the mascarpone and season with salt and pepper.

Break an egg into each individual dish, or all 4 into a large dish, and pour the morel cream over the top.

Place in a bain-marie and bake in the oven for 7 minutes (you can make a bain-marie by putting the casserole dish in a large deep roasting tin, pouring boiling water into the roasting tin and covering the whole lot with foil).

Scatter with sprigs of parsley before serving.