Morel casserole eggs - asparagus & sheep's cheese
Ingredients / for 4 people:
- 30 g of dried morels Chef Morel
- 8 eggs
- 60 g of coarsely grated sheep's cheese
- 2 bunches of green asparagus
- 25 cl of liquid whipping cream 30%
- Chopped chives
- Salt, pepper and butter
Recipe :
1. In a container, rehydrate the morels in warm water for at least 1 hour and 30 minutes, stirring occasionally. Drain and gently rinse them of any impurities.
2. Cut the ends off the asparagus. Cook them for 10 minutes in boiling salted water, then drain them. Sauté them for 10 minutes in a pan over medium heat in 25 g of butter. Season with salt and pepper and let cool slightly. Keep a few tips and slice the rest.
3. In a pan, over low heat, brown your morels with 2 knobs of butter, seasoning lightly with salt. Stir fairly regularly for about 10 minutes. Cut half into small pieces and mix with the 25 cl of cream, and cut the other half in half lengthwise and set aside.
4. Butter 8 ramekins. Place 1 tablespoon of morel cream in each, add sliced asparagus, and distribute the grated cheese. Crack the eggs one by one into a cup or bowl and pour them into the ramekins as you go. Surround them with sliced asparagus and morels cut in half. Cover each ramekin with a sheet of aluminum foil.
5. Place the ramekins in a baking dish. Fill it with boiling water halfway up the ramekins. Bake for 8 minutes at 240°. Serve quickly accompanied by the reserved asparagus tips and sprinkled with chopped chives.
6. Serve with toasted bread slices or "mouillettes". This uncommon and refined dish is ideal when accompanied by a small starter.
