Earth Day Eggs

Ingredients

• 3 halves | Hard Boiled Eggs
• 1.5 oz | Egg–Morel Mousse
• 1.5 oz. | Thin Sliced Smoked Salmon
• .5 oz. | Brunoise Pumpernickel Croutons
• 3 | Dill Frond
• 6 | Sliced Pickled Morels

Method & Technique

Fill each hard boiled egg half with .5 oz. of mousse. Place a small section of rolled smoked salmon on each egg. Garnish with the pumpernickel croutons, dill frond and 2 pickled morel slices per egg. Serve and enjoy!

Egg–Morel Mousse

Ingredients

• 3 oz. | Hard Boiled Egg Yolk
• 6 oz. | Mayonaisse
• 4 tsp. | Morel Mushroom Powder
• .25 tsp. | Granulated Garlic
• .25 tsp. | Granulated Onion
• .5 tsp. | Kosher Salt
• .25 tsp. | Ground Black Pepper
• 1 tbsp. | Minced Chives

Method & Technique

To create morel mushroom powder, blend dried morels in Vita–Prep or similar blender. Once blended, add all other ingredients and puree. Serve with the Earth Day Eggs and enjoy!

Pumpernickel Croutons

Ingredients

• 4 oz. | Brunoise Pumpernickel Rye
• 8 oz. | Whole Butter
• 1 tsp. | Kosher Salt

Method & Technique

Warm the butter in a saute pan until it bubbles. Add the brunoise pumpernickel and salt. Continuously move the croutons for 2 to 3 minutes until the bread is crisp. If the butter stops bubbling, you have cooked for too long. Remove from the pan and drain on a napkin to remove all excess butter. Serve with the Earth Day Eggs and enjoy!

Pickled Morels

Ingredients

• 16 oz | Cleaned Morels
• 1 oz. | Fresh Garlic
• 1 oz. | Fresh Dill
• 2 cups | Distilled Vinegar
• 2 cups | Water
• 2 oz. | Kosher Salt
• 1 oz. | Sliced Jalapeño
• .25 tbsp. | Black Peppercorns

Method & Technique

Warm everything except the morels. Pour the resulting liquid over the morels and allow to sit overnight at minimum. Reserve in a jar and serve with the Earth Day Eggs when ready.