The flavour of this dish is absolutely divine when it is made with fresh morels in season. It’s the perfect starter for a special lunch.
400g (14oz) fresh morels, or 100g (3½oz) dried
60g (¼ cup) butter, plus 60g (¼ cup) softened butter to grease dishes
1 shallot, finely chopped
2 tbsp double (heavy) cream
salt and freshly ground pepper
8 eggs
1 tbsp snipped chervil leaves
Pare the fresh morels with a small sharp knife, cut off the bottom of the stalks, and halve larger morels lengthways. Rinse in cold water to eliminate all traces of sand or grit, and drain well. If you are using dried mushrooms, put them in a large bowl and cover with plenty of boiling water. Leave for 2 hours, then drain.
Heat 60 g (¼ cup) butter in a frying pan set over a medium heat and add the morels. Fresh morels will cook in 4 – 6 minutes; allow 3 – 4 for dried. Add the shallot and cook gently for 1 minute. Stir in the cream and cook for a further 30 seconds. Season with salt and pepper to taste. Keep warm.
Lightly brush the inside of 4 egg dishes with softened butter. Break 2 eggs, one at a time, into a ramekin, and slide them into a dish. Repeat with the other 6 eggs. Cook to your liking (see Oeufs sur le plat).
Put 2 fried eggs on each plate. Divide the morels between the plates, arranging them around the eggs. Sprinkle the snipped chervil over the eggs and serve immediately.