Called eggs en cocotte when we’re feeling fancy, these individual-serving baked eggs are elegant enough to serve at brunch yet easy enough to make before you’ve finished a single cup of coffee on a weekday. The recipe is endlessly adaptable based on what cheeses and vegetables are available and in season. For an extra-adorable presentation, substitute teacups for ramekins.
*Hen of the wood (also known as maitake), oyster, and black trumpet mushrooms are all good substitutes for chanterelles, but pretty much any fresh mushroom will taste good in this recipe.