Poached Egg with Wild Morel Mushrooms, Sugar Snap Peas and Wild Onion Flowers
“I love the simple and true flavors of spring, and wild mushrooms are my favorite and one of the first signs of spring each year.”—Rodney Einhorn, Terrapin Restaurant, Virginia Beach
2 pounds sugar snaps, trimmed
4 fresh eggs
2 tablespoons butter, diced
1 garlic clove, sliced very thin
1 shallot, minced
4 ounces morels, washed
1/4 teaspoons fresh thyme
Boil sugar snaps in lightly salted water for 2–3 minutes until tender and drain.
Take 1-1/2 pounds of the sugar snaps and process in a blender until very smooth, adding just a little water if needed. Press through a fine mesh strainer over a bowl, pushing down on solids to extract all the liquid; set the liquid aside and discard solids.
Poach eggs and allow to sit in warm water until ready to use.
In a medium sauté pan over medium-high heat, add 1 tablespoon butter and melt, adding garlic and shallots and stir occasionally for 2–3 minutes until tender.
Add the morels, thyme, salt and pepper.
Add the sugar snap juice to the sauté pan with mushrooms and bring to a simmer. Add the sugar snaps and remaining butter, tossing to coat. Season with salt and pepper to taste.
Spoon into four bowls, top each bowl with one poached egg, and garnish each bowl with pea tendrils and wild onion flowers.
Yields 4 servings
Want more springtime bites? Here’s a recipe for Local Mizuna and Toasted Orzo Salad, with ingredients from Old Beach Farmers Market in Virginia Beach.