Eggs — fresh morels
Scrambled eggs with fresh morels
A generous soft scrambled egg dish where fresh morels reveal all their woodland flavour. The eggs, beaten and drawn gently, become perfectly soft with the addition of a touch of crème fraîche.
- Serves
- 2 servings
- Preparation
- 5 min
- Cooking
- 10 min
Ingredients
Method
Cut the fresh morels in half or into four pieces. Plunge them into several changes of cold water to remove any grit, then drain them carefully.
Melt the butter in a frying pan over a medium heat. Add the morels with a pinch of salt and cook for about five minutes.
Finely chop the shallot and add it to the mushrooms. Let it sweat for one minute without colouring.
Break the eggs into a bowl, season with salt and pepper, then beat them lightly with a fork.
Pour the beaten eggs over the morels, stirring constantly over a low heat. As soon as the texture becomes creamy, remove the pan from the heat.
Stir in the crème fraîche to stop the cooking and enhance the flavour. Scatter with snipped chives and serve immediately on warm plates.