Instructions: 4 Ramekins with a base diameter 75mm and 40mm deep well buttered.baking tin 28 x 20cm diameter and 5cm deep.

Soaking the morels or porcini about 30 minutes ahead of time.

Place them in a bowl with the boiling water and leave them aside to soak.

After that strain them in a sieve and squeeze them to get rid of any surplus water. (You can reserve the soaking water which can be frozen and is great for soups and sauces.) Set aside 4 pieces of the morels or porcini and put the rest in a food processor along with the shallots flat mushrooms nutmeg and salt and freshly milled black pepper. Process until finely chopped.

Heat the butter in a small saucepan.

When it starts to foam add the chopped mushroom mixture and keeping the heat low let it cook very gently without a lid for 25 to 30 minutes; the idea is that any excess liquid will evapourate and leave a lovely dark concentrated mixture.

All this can be prepared in advance but when youre ready to cook the eggs start by preheating the oven to gas mark 4/350F/180C and boil a kettle.

Gently reheat the mixture and stirring in 1 rounded tablespoon of the creme fraiche or yoghurt divide it between the ramekins making a small indentation where the egg will be placed.

Now break an egg into each one and season. Stir the rest of the came fraiche or yoghurt around to loosen it divide between the dishes then spread it gently over the eggs using the back of the spoon or a small palette knife.

Place a piece of the reserved morels or porcini on top of each ramekin then place the ramekins in the baking tin pop the tin on the centre shelf of the oven and add enough boiling water to the tin to come halfway up the sides of the dishes.

Bake for 15 to 18 minutes.

These are lovely served with slices of wholemeal bread and butter.

Serves 4 as a starter

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