Poached Eggs with Morels

Ingredients

• eggs
• morels (morilles), sautéed in butter
• lean bacon (lard maigre), blanched
• demi-glace (rich brown sauce reduction)
• parsley, chopped
• toast rounds

Instructions

1. Break the eggs into individual molds and poach them in a bain-marie (hot water bath) until set.
2. Unmold each poached egg onto a toast round of the same shape. Arrange the eggs in a crown formation on a serving platter.
3. In the center, place a garnish of morels (morilles) sautéed in butter, mixed with diced blanched lean bacon, and bound together with demi-glace (rich brown sauce reduction). Finish by sprinkling a pinch of chopped parsley over this garnish.
4. Serve immediately.