• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Poached Eggs with Morel Ragout

  • Recipe Submitted by on

Category: Eggs

 Ingredients List

  • 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


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.

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