sarah bennett wrote:

>
> Eggs in purgatory: (adapted from
> The Sopranos Cookbook)
>


AKA Uova in Purgatorio. It really is a great recipe. In the US, eggs
are seen as mainly a breakfast dish. Not so in much of the rest of
the world. I'm with them.

Poached Eggs with Morel Ragout

Recipe By avid Rosengarten
Serving Size : 2 Preparation Time :0:00
Categories : Brunch Egg Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fresh whole morel mushrooms -- halved if large
2 tablespoons butter
1/2 cup minced shallots
1 garlic clove -- minced
1/3 cup Madeira
1 cup beef stock
1 pinch fresh thyme leaves
4 tablespoons demi-glace
1/4 cup creme fraiche
4 large eggs
1 tablespoon olive oil
2 slices homemade-type loaf bread
Chopped parsley
Chopped chives
Chopped tarragon

Rinse morels under cool water just before cooking. Drain, squeeze
them gently and pat dry. In a large skillet melt butter, add shallots
and garlic and saute 3 minutes until softened. Add morels and saute 4
minutes, until they release their juices. Add Madeira, bring to a
boil and reduce by half. Add stock and thyme and reduce again by
half. Add demi-glace and creme fraiche, bring to a boil, stirring
and reduce until lightly thickened.

Meanwhile poach eggs for 4 minutes. Remove with a slotted spoon
to paper towels to drain. Cut bread slices in half to form
triangles. Heat olive oil in a skillet and saute bread until
lightly browned on both sides. Drain on paper towels. Dip edges
of bread in parsley to coat.

To serve, place 2 bread triangles on each warmed plate, top
each with a poached egg and top with half of sauce. Sprinkle
with chives and tarragon to garnish.

This recipe yields 2 servings.

--
Reg