Free Recipe Poached Eggs with Morel Ragout
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Poached Eggs with Morel Ragout Recipe
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
Poached Eggs with Morel Ragout Preparation
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
Cooking Temperature:
Recipe Serves: 2
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