| 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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