Eggs — dried morels
Velvety scrambled eggs with morels and crispy pancetta
Dried morels infuse their woody perfume into beaten eggs for a rich, comforting soft scramble. A crisp pancetta wafer completes this gentle dish.
- Serves
- 4 servings
- Preparation
- 15 min
- Cooking
- 15 min
Ingredients
Method
Put the dried morels in a bowl and cover them with warm water. Leave them to swell for a quarter of an hour, then drain and plunge them into boiling water for one minute. Drain again and set aside.
Lay the pancetta slices on a baking sheet lined with paper. Slide into a 200 °C preheated oven for eight minutes to dry them out. Transfer them to kitchen paper and leave to cool.
Crack the whole eggs into a large bowl and beat them with the reconstituted morels. Season with salt and pepper, then leave to rest in the refrigerator for one hour so the mushrooms perfume the eggs.
Prepare a bain-marie in a saucepan and keep it at a gentle simmer. Pour in the egg mixture and stir constantly with a whisk. When the texture becomes creamy, after about ten minutes, add the cream and chives.
Stir a little longer, adjust the seasoning if needed, then remove from the heat. Spoon immediately onto plates and accompany each portion with a slice of crispy pancetta and a lightly toasted slice of bread.