Soak the morel mushrooms in warm water for 20 minutes. Rinse them several times and trim off any tough ends.

In a saucepan, melt the small pat of butter and add the morels. Cook for 10-15 minutes.

Butter small ramekins, add a little cream to each, then crack an egg into each ramekin and add the morels. Sprinkle with chopped chives.

Bake for 10 minutes at 350°F (180°C). Serve with strips of toasted bread for dipping.