Red Wine Egg with Sautéed Morels

A delicious mushroom dish for any occasion!

Bring the red wine and vinegar to a simmer and season lightly with salt. Crack the eggs one by one into a small ladle, slide them gently into the simmering red wine and vinegar mixture and poach for about three minutes. Remove and keep warm.

2. Remove 200 milliliters of the red wine-vinegar mixture and reduce to about 100 milliliters with the red port. While boiling down, flavor with a crushed garlic clove, the bay leaf spice and the white peppercorns. Pass through a sieve, thicken slightly with the cornstarch and add the cold butter. Season to taste with salt and freshly ground pepper. Briefly soak the poached eggs in this reduction.

Remove the crusts from the slices of white bread and toast them in clarified butter until golden brown, arrange the eggs on top, coating them a little with the reduction. Sauté a diced shallot and the cleaned and washed morels in a little butter and arrange next to the eggs. Tip: Chanterelle mushrooms or cep mushrooms go just as well.

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