Place the dried morel mushrooms in a mixing bowl and cover them with 200 ml (6.8 fl oz) water.

Soak the morels for 30 minutes until softened, then reserve the soaking liquid.

Add crème fraîche, garlic clove, bay leaf, Parmesan rind, and the reserved morel soaking liquid to a saucepan.

Cook the cream mixture over very low heat, stirring regularly so that the Parmesan does not stick to the bottom.

Melt 10 g (0.35 oz) butter in a second saucepan, then sauté the rehydrated morel mushrooms for 5 minutes.

Transfer the excess butter from the morel pan to the frying pan and keep it for frying the eggs.

Strain the reduced cream mixture through a fine-mesh strainer, discarding the garlic clove, bay leaf, and Parmesan rind.

Pour the strained cream over the sautéed morels and simmer gently for 15 minutes until thick and creamy.

Crack the 3 eggs into the buttered frying pan and fry them over medium-low heat until the whites are set.

Spoon the creamy morels over the fried eggs and sprinkle with chopped chives.

Season the dish with salt and black pepper, then serve immediately while the egg yolks are still runny.