Eggs from the oven with morels and asparagus

Name: Eggs from the oven with morels and asparagus
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 8 dried morels; 1 Shallot; 15 g Butter; 2 TABLESPOONS Port wine; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Eggs (size M); 6 Stalks of green asparagus; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

8 dried morels
1 Shallot
15 g Butter
2 TABLESPOONS Port wine
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Eggs (size M)
6 Stalks of green asparagus
7-10 Tbsp Grease

Directions

1
Soak the morels in approx. 150 ml warm water for approx. 4 hours. Drain the morels, collecting the soaking water and passing it through a paper filter. Let the brew simmer for about 5 minutes. Wash the morels thoroughly.
2
Peel and finely dice the shallot. Melt 5 g butter in a pan. Sauté the shallot and morels for about 4 minutes. Remove the morels from the pan and put 6 morels aside for garnishing.
3
Chop the remaining morels finely and put them back into the pan. Add port wine, 5 tbsp. morel stock and crème fraîche to the pan and simmer for about 5 minutes. Season to taste with salt and pepper and remove from the heat.
4
Beat the eggs into 1 greased ramekin. Spread the morel cream over them and place them in a hot water bath. Bake in a bain-marie in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
5
manufacturer) bake for about 7 minutes.
6
Wash the asparagus and cut off the tips (upper 5-6 cm). Use the ends for other purposes. Asparagus tips can be halved depending on their thickness. Melt 10 g butter in a pan. Fry the asparagus for about 4 minutes.
7
Season with salt and pepper and remove. Remove the ramekins from the oven and garnish with asparagus tips and morels. Serve immediately.