Heat a tablespoon of oil in a pan and fry the mushrooms (morels) 5 minutes. Add salt and pepper. Sprinkle nutmeg, pour and mix Porto. Add the cream and simmer 15 minutes. Keep warm.
Cut the bacon into pieces and fry it in a large pan with a little oil. Drain on paper towels. Place 4 Bavarian circles oiled in the same pan and crack an egg into each. Salt and pepper. Cover and cook 3-4 minutes.
Remove the circles. Place an egg on each plate and surround it with a cord with morel cream. Sprinkle with bacon and parsley, then serve.
Accompany this dish with green asparagus or white asparagus tips, and a Parmesan tuile.