Seagull Eggs with Morels

Soak the morels in lukewarm water so that they are well covered. Soak for one hour, then take out, chop a little, in case necessary rinse thoroughly under running water. Dry them.

Melt the butter and sweat the morels in it until all the liquid has evaporated. Season with salt and pepper from the mill and gradually add the whipped cream and white wine over a low flame. Cook repeatedly.

After about 10-12 minutes, the whipped cream and white wine must be reduced to the consistency of the sauce, add the port wine. Season with a few drops of lemon juice.

Put the seagull eggs in a saucepan of boiling hot water and make eight min. (Fresh seagull eggs are collected in Germany approximately from April 15 to May 15. You can also use pickled seagull eggs, which are sold in almost all delicatessen stores).

Take the eggs out of the water, rinse them with cold water, remove the shells and put them in small moulds.

Spread the morel sauce evenly over them and bring to the table sprinkled with the chopped parsley.

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