Œufs à la Forestière (Eggs with Morels and Bacon)

Ingredients

• eggs
• morels
• butter
• lean bacon
• shallot
• chopped parsley
• pomme Duchesse mixture
• thickened veal gravy
• sauce Demi-glace
• toasts

Instructions

1. On the dish: stew sliced morels in butter with blanched diced lean bacon and a little chopped shallot; spread over the bottom of the dish.
2. Break the eggs on top and cook them.
3. Arrange a bouquet of morels on each side, with a pinch of chopped parsley on top.
4. Poached or soft-boiled: make tartlets of pomme Duchesse mixture, colour them well and fill them with the same morels.
5. Set the eggs on top, coat with thickened veal gravy and put a small pinch of chopped parsley in the middle of each.
6. Moulded: butter fluted brioche moulds generously and dust the inside with chopped parsley; break in the eggs and poach in a bain-marie.
7. Turn out onto toasts cut to the shape of the moulds and arrange the eggs in a crown on a dish.
8. Fill the middle with morels tossed in butter with dice of blanched lean bacon, bound with sauce Demi-glace, and scatter a pinch of chopped parsley over.