Fiddlehead and Morel Eggs Benedict

Ingredients

• 2 1/2 ounces morel mushrooms
• 1/2 tablespoon unsalted butter
• 7 ounces fiddlehead ferns
• 1 tablespoon olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 3 egg yolks
• 4 ounces unsalted butter
• 1/4 lemon, juiced
• 1 teaspoon white vinegar
• 4 large eggs
• salt to taste

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