Recipe Courtesy of David Rosengarten 

TASTE
SHOW #TS4703

POACHED EGGS WITH MOREL RAGOUT

1/2 pound fresh whole morel mushrooms, halved if large
2 tablespoons butter
1/2 cup minced shallots
1 garlic clove, minced
1/3 cup Madeira
1 cup beef stock
Pinch of fresh thyme leaves
4 tablespoons demi-glace
1/4 cup creme fraiche
4 large eggs
1 tablespoon olive oil
2 slices homemade-type loaf bread
Chopped parsley
Chopped chives and tarragon

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 saute 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, stirring 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. 

Yield: 2 servings