Arzak Egg with Morel Cream Sauce

Arzak egg with mushroom cream sauce

This post comes to you from the bottom of our draft pile. I had meant to post this many years ago, this has got to be one of my favourite The Arzak egg is one of the best ways to poach eggs in my opinion. The egg is cracked and placed into a bowl lined with plastic wrap. The egg is then seasoned with salt and additional fat, (white truffle oil in this case. Mmmmm!). It is then wrapped up and placed in a warm water bath for 20 minutes at 62°C. Don’t worry if you don’t have a water bath or a circulator, you can simply poach it in a pot of water (the water should be warm but not hot – without any bubbles at the surface). While the eggs are poaching, sautee some shallots with butter and then add some heavy cream. Then add thyme leaves and dried morel mushrooms, and let the cream reduce and the mushrooms rehydrate. Seasoned it once it has reached a sauce-like consistency. Finally, put the sauce and eggs together, top it with generous shaving of parmesan and serve with a slice of crusty bread. 

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