Largely I consider it a boon that we live in an era where nearly all produce is available year round. I am a millennial after all. However there remain a few seasonal delicacies that aren't available on demand, and for that I'm grateful. It's an instant occasion when you have the chance to cook with an ingredient whose time is fleeting. Morels (or as I prefer, butter sponges) illustrate this little luxury best of all. They're delicate, earthy and have an affinity for butter, cream, and egg yolks. As it turns out we have a lot in common. In New England morels arrive in late April and stick around until early June. That's just enough time to enjoy them alongside gnochhi, stuffed in ravioli, and atop a pizza. Or for those times where instant gratification is in order, toast and an egg will do just fine.
- A handful of fresh morel mushrooms, cleaned (Note the morels pictured are not sliced in half lengthwise. You should do this though.)
- A knob of butter
- 1 sprig thyme
- Your favorite bread for toasting
- 1 clove garlic
- 1 egg per toast
- Sea salt & pepper
- Set a small saucepan of water to boil for your egg(s).
- While you're waiting for the water to boil, prepare your toast. Toast each bread slice then rub with a split clove of garlic. Set aside.
- When water is boiling lower egg(s) in and reduce to a simmer. Set a timer for 6 minutes. (Six minutes of cook time yields my desired consistency, like the egg you see in the top photo. For a runnier yolk shorten to five minutes or a firmer yolk seven. After seven you'll be approaching hard-boiled territory.)
- While your egg is boiling, cook your morels. Melt butter with thyme leaves over medium heat in a small saute pan. Add morels and cook until softened, about 5-7 minutes. Season with salt and pepper.
- When your timer goes off remove your egg(s) with a slotted spoon and run under cold water before removing from the shell.
- Assemble your morels on your toast(s) and top with a split open egg.
- Enjoy immediately.
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