Sous Vide Poached Egg with Morel Mushroom Cream Sauce
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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
Set the Anova Sous Vide Precision Cooker to 146°F (63°C).
Gently place the eggs into the water bath and set the timer for 45 minutes.
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.
Add the mushrooms and garlic. Continue to cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
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.
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.
When the timer goes off, gently remove the eggs from the water bath.
Divide the cream and mushroom mixture between two shallow serving bowls. Crack the eggs into the center of the dish. Serve.