2-3 TB of Port or Sherry
2 TB butter
1 large shallot minced
12-15 TB of Heavy Cream
2 TB soft butter
Sea salt and pepper to taste
Soak your morels overnight in Port or Sherry. Prepare your ramekins by brushing the insides so your eggs don't stick.
Slice your morels in slivers if large and leave whole if small. Melt butter in a pan and saute the shallots and onions till shallots are translucent and sauce is beginning to dry.
Place all ramekins in a pan with hot water. Bake in preheated oven for 12 minutes then serve.