Poached eggs with morel ragout

2 Servings

Quantity Ingredient
½ pounds Fresh whole morel mushrooms, halved if large
2 tablespoons Butter
½ cup Minced shallots
1 Garlic clove, minced
⅓ cup Madeira
1 cup Beef stock
1 pinch Fresh thyme leaves
4 tablespoons Demi-glace
¼ cup Creme fraiche
4 larges Eggs
1 tablespoon Olive oil
2 slices Homemade-type loaf bread
Chopped parsley
Chopped chives and tarragon

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@...> on Mar 12, 1997

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