Creamy Mushroom Toast with Soft Egg & Gruyère

Make the Mushrooms: Heat a large skillet over medium-high heat add Olive Oil (1 Tbsp) and melt Unsalted Butter (2 Tbsp)

Once melted, add Fresh Morel Mushrooms (3 cups) (working in batches if needed to not overcrowd the pan), Garlic (3 cloves) and Fresh Thyme (3 sprigs) and cook, tossing occasionally, until mushrooms are lightly browned and tender.

Add Shallots (2 Tbsp) and season with Salt (1 pinch) and Cracked Black Pepper (1 pinch) and saute for 1-2 minutes, until shallots are soft.. Discard garlic and thyme, then add a splash of Sherry Vinegar (1 tsp) Crème Fraîche (3 Tbsp) then stir to combine. Reduce heat to medium low and let simmer all together for a moment.

Taste and adjust seasoning before removing from heat. Set aside.

Toast the Rustic Sourdough Bread (2 slices) In a hot pan, add Butter (2 Tbsp) When melted, add the bread. Toast until golden brown and crispy. Remove from heat and set aside.

Poached Eggs (2) Crack each egg into a small bowl or ramekin.

In a small pot, add water and a tablespoon of white vinegar. Bring to a boil.

When boiling, swirl a raft and gently place the egg in the pot. Let poach for 3-5 minutes and remove from the water.

Place a few generous spoonfuls of mushrooms and sauce on top of toasted bread, then top with Arugula (1 cup) leaves. Nestle the eggs atop the greens and top with shaves of Gruyère Cheese (2 Tbsp) Add Lemon Juice (1 tsp). Olive Oil (1 tsp) Salt (to taste) and Freshly Ground Black Pepper (to taste) to taste.