Spring

Vegetables, Snacks, Eggs

Morels On Toast With A Soft Boiled Egg

Morels On Toast With A Soft Boiled Egg | www.hungryinlove.com

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.

Morels | www.hungryinlove.com
Bread | www.hungryinlove.com
Garlic Toast | www.hungryinlove.com
Morels on Toast | www.hungryinlove.com

Ingredients

  • 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

Prep

  • 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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Fixings

Rhubarb Cardamom Compote

Rhubarb Cardamom Compote | www.hungryinlove.com
Chopped Rhubarb | www.hungryinlove.com

If you have fifteen minutes I recommend you resist the urge to save money on your car insurance, and whip up this prettiness instead. But you better make like the Easter bunny and hop to it. Rhubarb is here and gone  faster than you can sputter that irksome Geico slogan. It's like an elegant relative who only descends but once a year. And when she shows up she's ready for something glamorous. (For the record I do not have a relative like this. Perhaps someday.)

Earlier this year I thought pomegranate and cardamom might make good bedfellows. The flavors were pleasant but trying to coax a compote out of pomegranate was a proper fail. Lesson learned - pomegranate does not compute to compote. I knew I'd have better results with rhubarb if I could wait until spring. And yes, oh my stars, this time I nailed it. First of all this magic sauce is neon-electric pink. If you are a six-year old girl, or was one once upon a time, you'll probably love it on this merit alone. Second you can slather it on pretty much anything - yogurt, pancakes, cheese - and it'll make your day better. Third, it's a vehicle for using the cardamom my very cool husband brought home months ago that I haven't had much luck with until now (see pomegranate incident above). It's spicy, and citrusy, and herbal and apparently hearts rhubarb. Just like me.

Cardamom | www.hungryinlove.com
Rhubarb Cardamom Compote | www.hungryinlove.com
Rhubarb Cardamom Compote | www.hungryinlove.com
Rhubarb Cardamom Compote | www.hungryinlove.com

Rhubarb Cardamom Compote

Makes about 1 cup
 
Serving ideas: Use as a topping for yogurt, oatmeal, pancakes, waffles, toast + butter; spoon over vanilla ice cream or poundcake; also very good as an accompaniment to cheese

Ingredients

  • 2 cups chopped rhubarb, about 6-8 stalks
  • 1/4 cup granulated sugar
  • 6  pods green cardamom,  shells removed and black seeds ground into a fine powder
  • pinch of salt

Prep

  • Using a mortar and pestle crack the cardamom pods and discard green shells; grind black seeds into a fine powder
  • Toss chopped rhubarb with sugar and let sit for 10-15 allowing the fruit to release juice (you can do this right in the saucepan you plan to cook it in)
  • Add cardamom to saucepan with rhubarb and sugar along with a very small pinch of salt
  • Place saucepan over medium heat and bring rhubarb to a simmer; rhubarb will begin to break down
  • Cook for 5-7 minutes until rhubarb is completely broken down; remove from heat
  • Chill compote in fridge for an hour or two before serving