Sous Vide Poached Egg with Morel Mushroom Cream Sauce

(45)

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This amazingly rich dish is perfect for the Summer after a beautiful day outside, when you're just craving a great meal. While it may be a little heavy on the cream, it’s naturally gluten free. So, that’s something, right? Plus, the morel cream sauce is really easy to make and the poached eggs are a breeze with the Anova Sous Vide Precision Cooker.
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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.

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146 F / 63.3 C Recipe Temp
Recipe Time
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