The poached egg doesn’t deserve its reputation as a technical dish. With water held at a gentle simmer and extra-fresh eggs, it’s reliably reproducible — and when you add a homemade morel cream, the result far surpasses what most bistros serve. It’s the kind of dish you make on a Saturday morning, without rushing.
On the plate, the pearly white encases a liquid yolk just waiting to flow. The morel cream, a deep golden brown, envelops everything with a texture that lightly clings to the spoon. You smell the mushrooms before even diving in — that earthy, woody aroma that perfumed the entire kitchen during simmering. A dish to eat slowly, because it deserves to be lingered over.
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