Whipped Eggs in Bread

A bean recipe for every taste:

Preheat the oven to 180 degrees. Flatten the bread slices between cling film with a pasta walker. Grease two tartlet tins, press the bread slices precisely into them and cut away the overhanging edge. Spread the bread with a mixture of butter and oil and cover with parchment paper or possibly aluminum foil. Place the lentils on top and bake for about 6-8 minutes until golden brown. Then remove the lentils and the aluminum foil. (The bread puffs can also be prepared the day before.) Rinse the morels well and chop them coarsely. (Dried morels soak in lukewarm water for at least 1 hour.) In a frying pan with butter, sauté the shallots, add the morels.

Coarsely chop the wild garlic and nettle leaves and add to the morels form. Bring to a vigorous boil, extinguish with cognac and season with salt and pepper.

Mix well crem fraiche, eggs and whipped cream, add to morel mixture and fry. Season with Tabasco. Fill this amount into the bread pans, sprinkle with chives and bring to the table on the spot. It goes well with a spinach and wild garlic leaf salad.

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