Photo by Olga Katic
Provenance of Dish
This recipe came from my experimentation with wild mushrooms many moons ago. Eggs can be done in many ways with this dish, and it will be delicious in every way. I have scrambled them, and cooked them in muffin pans, cooked them over easy, but you can also poach the eggs if you wish.
Recipe
Ingredients
Dried Morels - 1 oz
Duck Eggs - 4
Butter - 1 TBS
Olive Oil - 4 TBS separated
Garlic - 1 teaspoon minced
Red Wine - 1/4 cup
Sliced bread of your liking- 4 pieces
Parmesan cheese - 1/4 cup
Heavy Cream - 1/3 cup
Vanilla Extract - splash
Chopped fresh parsley - 1/4 cup
Shredded mozarella cheeze - 1 cup (optional - for the scrambled egg version)
Water - 1/4 cup
Salt and pepper
Instructions
In a small pot add water and dried morels
Bring to a boil
Set aside 5 minutes, so the morels can soak in their own juices
Take morels out, and chop up
Don't discard the morel water, as it has alot of flavor, put through a fine sieve to remove any sand or dirt, set aside
In the shallow heated pan, add 2 TBS olive oil and chopped morels
Sautee for 2-3 minutes
Add minced garlic
Sautee for 2-3 minutes
Add salt and pepper
Deglaze with morel juices
Sautee until liquid evaporates
Deglaze with red wine
Add butter, and let it melt
Add heavy cream
Add parmesan cheese
Add vanilla extract
Add chopped parsley and set aside covered to keep the heat in
In a separate shallow pan, heat 2TB olive oil
Cook the duck eggs sunny side up
Toast bread
Assemble your breakfast: toast first, 1 sunny side up egg on top, and then pour your morel sauce generously over the whole thing
Enjoy
For the scrambled egg version of this dish:
Scramble the eggs
Add the morel sauce once it has cooled
Add 1 cup of shredded cheese
Pour into muffin pans 1/3 way up
Cook in the oven at 375F for 15-20 minutes
Serve immediately
Enjoy
