Side Pannel
Poached Eggs with Morel Ragout
Poached Eggs with Morel Ragout
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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