Scrambled Eggs with Morel Mushrooms
Rated 4.8 stars by 6 users
Author:
Drogo
Servings
1-2
Prep Time
5 minutes
Cook Time
10 minutes
Morels are a perfect mushroom: full of earthy woodland flavour. They work perfectly with eggs, and this is a great way to make a breakfast or brunch feel special.
Ingredients
-
100g morel mushrooms
- 4 eggs
-
2 large knobs of butter, plus extra for toast
- 2 slices bread, for toast
-
2 tablespoons chives, finely chopped
Directions
Step 1, Heat a frying pan, add a splash of oil, then add the morels. Allow to cook, without stirring too much for a minute or two. Once they begin to soften, add a knob of butter and some salt. Stir until cooked, then turn off the heat and set aside.
Step 2, Put the bread on to toast.
Step 3, Crack the eggs into a saucepan and add some salt. Whisk to combine. Add a knob of butter.
Step 4, Put the saucepan over a medium low heat and stir gently. Once the eggs begin to warm up, gently move them around the pan, scooping around the edges and into the centre. Once the eggs are 80% cooked, remove them from the heat - the residual heat will finish cooking them.
Step 5, Serve the eggs on buttered toast with the scrambled eggs, morels and chives.
Recipe Note
About This Scrambled Eggs with Morels Recipe
Fresh morels appear for a few brief weeks each spring, typically between late March and the end of May depending on the weather, which makes them one of the most anticipated arrivals in the British wild mushroom calendar. Their honeycombed caps trap butter and pan juices, and they release a deep, faintly smoky flavour as they cook.
Eggs are one of the classic partners in any fresh morels recipe: gentle, mild and creamy enough to let the mushrooms lead. Cooking the scrambled eggs slowly over a low heat, with the morels softened in butter alongside, keeps the texture loose and silky and the morel flavour front and centre.
Serving Suggestions
Serve scrambled eggs with morel mushrooms on thick slices of good sourdough or buttered brioche toast, essentially a more generous take on morel mushrooms on toast. A glass of chilled English sparkling wine or a soft Pinot Bianco turns the dish into a proper weekend brunch. Out of fresh morel season, dried morels rehydrated in warm water make a fine substitute, with the soaking liquid stirred into the pan to deepen the flavour.
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