This is a French brunch dish although I of course made some upgrades. The original had button mushrooms I upgraded to morels. The original had had a lesser cheese I added goat cheese. Since this is a baked dish it takes some diligence to not overcook the eggs. The result is a creamy cheesy savory dish. I hope you like it.

4 eggs
1 cup cream
1/2 cup morel mushroom
1/2 cup green onions diced
8 ounces asparagus cut in small pieces
4 tablespoons butter
2 cloves garlic
6 ounces Gruyère cheese grated
8 ounces goat cheese
1 baguette slices toasted

In a skillet on medium heat add cooking oil and asparagus and mushrooms and cook for 5 minutes and stir.

Add green onions and cook for an additional 4 minutes.

Add mixture to a ramekin and let cool.

Add 2 ounces goat cheese to ramekin.

Add 3 tablespoons of cream to ramekins.

Add 2 tablespoons of Gruyère to each ramekin.

Heat oven to 375.

Place ramekins on a baking sheet and cover with foil.

Add to oven and bake for 10 minutes.

Remove foul and bake for five to 7 minutes.

Serve with toasted baguette.