Croûte-aux-morilles-oeuf-mollet Chef Morel

Morel crust & soft-boiled egg

 Ingredients for 4 persons :

  • 60 Gr of dried morels - On sale here -
  • 4 large fresh eggs
  • 1 shallot
  • 30 cl of liquid cream 30% mg
  • 4 thick slices of bread
  • salt and pepper and butter

Recipe :

1. In a container, rehydrate the morels in lukewarm water for 1h30, drain them gently.

2. Gently immerse the eggs in a pan of boiling water for 6 minutes then drain them and refresh them under running water to stop the cooking. Reserve them in cold water.

3. Finely chop the shallot and melt in 15g of butter in a saucepan over medium heat until it becomes transparent.

4. Add the morels, salt and pepper and brown them for a good 5 minutes over medium heat while stirring regularly and delicately, pour in the cream and leave to simmer, stirring, until the sauce thickens.

5. Toast the bread in the toaster or for 1 minute under the oven grill, watching closely. Arrange the bread slices on 4 plates. Garnish with morels in sauce. Peel the eggs carefully and place them on top. Top with a cord of sauce.

6. Serve this dish as a starter or main course with a green salad or other vegetables.

Enjoy your food !

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