| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Taste, Eggs | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Fresh whole morel mushrooms, halved if large |
| 2 | tb | Butter |
| 1/2 | c | Minced shallots |
| 1 | Garlic clove, minced | |
| 1/3 | c | Madeira |
| 1 | c | Beef stock |
| 1 | pn | Fresh thyme leaves |
| 4 | tb | Demi-glace |
| 1/4 | c | Creme fraiche |
| 4 | lg | Eggs |
| 1 | tb | Olive oil |
| 2 | sl | Homemade-type loaf bread |
| Chopped parsley | ||
| Chopped chives and tarragon |
INSTRUCTIONS
Rinse morels under cool water just before cooking. Drain, squeeze them gently and pat dry. In a large skillet melt butter, add shallots and garlic and saute 3 minutes until softened. Add morels and s aute 4 minutes, until they release their juices. Add Madeira, bring to a boil and reduce by half. Add stock and thyme and reduce again by half. Add demi-glace and creme fraiche, bring to a boil, stir ring and reduce until lightly thickened. Meanwhile poach eggs for 4 minutes. Remove with a slotted spoon to paper towels to drain. Cut bread slices in half to form triangles. Heat olive oil in a skillet and saute bread until lightly browned on both sides. Drain on paper towels. Dip edges of bread in parsley to coat. To serve, place 2 bread triangles on each warmed plate, top each with a poached egg and top with half of sauce. Sprinkle with chives and tarragon to garnish. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997
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