Eggs en cocotte with morel or porcini mushrooms

Fruit and vegetables

½ oz (10 g) dried morels or porcini
3 shallots, peeled and finely chopped
4 oz (110 g) dark-gilled flat mushrooms, roughly chopped

Cooking ingredients

¼ whole nutmeg, grated
salt and freshly milled black pepper

Dairy, eggs and chilled

4 large, very fresh eggs
1 oz (25 g) butter
3 rounded tablespoons crème fraîche , half-fat crème fraîche or Greek yoghurt

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