Sous Vide Poached Egg with Morel Mushroom Cream Sauce

Ingredients for 2

• 2 large eggs, in the shell

• 3 tablespoons unsalted butter

• 1 tablespoon minced shallot

• 2 cups morel mushrooms

• 1 teaspoon minced garlic

• 1/4 cup dry white wine

• 1 cup heavy cream

• 1 teaspoon white truffle oil

• Kosher salt and freshly ground black pepper

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 146°F (63°C).

• Step 2

  Gently place the eggs into the water bath and set the timer for 45 minutes.

• Step 3

  About 20 minutes before the eggs are finished, prepare the cream sauce: Melt the butter in a non-stick skillet over medium heat. When the butter stops foaming, add the shallot and cook, stirring occasionally, until soft, about 5 minutes.

• Step 4

  Add the mushrooms and garlic. Continue to cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.

• Step 5

  Add the white wine and bring to a rapid simmer, scraping up any browned bits from the bottom of the pan. Continue to simmer for 2 minutes.

• Step 6

  Stir in the cream and bring to a low simmer. Remove from the heat and stir in the truffle oil. Season to taste with salt and pepper. Keep warm.

• Finishing Steps

• Step 0

  When the timer goes off, gently remove the eggs from the water bath.

• Step 1

  Divide the cream and mushroom mixture between two shallow serving bowls. Crack the eggs into the center of the dish. Serve.

Latest Comments