Yield: 2 Servings
|½ pounds||Fresh whole morel mushrooms, halved if large|
|½ cup||Minced shallots|
|1 \N||Garlic clove, minced|
|1 cup||Beef stock|
|1 pinch||Fresh thyme leaves|
|¼ cup||Creme fraiche|
|1 tablespoon||Olive oil|
|2 slices||Homemade-type loaf bread|
|\N \N||Chopped parsley|
|\N \N||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