Recipe: Eggs Stuffed with Fresh Morels Chimay Style

1 Remove the tips of the morel stems*.

2 Split them in half then rinse quickly under clear water.

3 Cut the stems and chop them roughly.

4 Cook your eggs hard boiled for 9 minutes in salted water then let them cool, shell them then cut them in half lengthwise keeping the yolks separate and the egg shells separate.

5 In a sauté pan pour your 20cl (0.8 cup) of cream, the shallots and roughly chopped morel stems, salt and pepper, cook covered for 10 minutes then transfer everything to a bowl.

6 In this same sauté pan pour the other 15cl (0.6 cup) of cream, salt and pepper then cook covered your morel heads for about ten minutes.

7 In your bowl mix by kneading well the crushed egg yolks with the morel stems and the cream in order to make a small filling.

8 Then on a well buttered dish arrange your 12 half egg shells with a spoon or piping bag, fill them with your morel filling then place your morel halves on each, drizzle with their cream then sprinkle with Parmesan and put your dish in a preheated oven on broil position until a nice color is achieved.
*Put the stems back in the earth just in case.