Sur le Plat
Cook some sliced morels in butter with a little small dice of blanched lean bacon and a little chopped shallot. Place a little of this mixture in the bottom of each dish, break in the eggs and cook in the usual way. Place a bouquet of cooked morels on both sides of the dish and sprinkle with chopped parsley.
Use large egg Cocottes and cover the bottoms with a round slice of lean bacon which has been blanched and fried in butter. Coat the sides of the Cocottes with a layer of chopped morels and shallots stewed in butter and bound with a little reduced Sauce Béchamel. Break in the eggs and cook au Bain-marie in the usual way. Sprinkle the yolks with a little chopped parsley before serving.
Scrambled: Scramble 6 eggs and mix with 80 g (3 oz) morels which have been quartered on the slant and sautéed in butter, and 50 g (2 oz) very small diced streaky bacon, blanched and fried in butter. Place in a deep dish and set a large cooked morel in the centre.