Scrambled Eggs And Morels Recipes
SCRAMBLED EGGS AND MORELS
We found close to 400 Morel mushrooms this spring. I dried quite a few of them using Recipe #153168 and shared them with the family. Those that didn't get fried and otherwise cooked, I had for breakfast every day. A few times, I cooked fresh asparagus with it as well. Try it, you'll like it.
Provided by Krsi Sue
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Saute mushrooms in butter.
- Add three eggs and scramble into the mushrooms and butter.
- Salt and pepper to your taste.
- Cook until done to your likeness.
- Serve with toast.
Nutrition Facts : Calories 463.7, Fat 38.6, SaturatedFat 19.3, Cholesterol 695.6, Sodium 382.6, Carbohydrate 7.1, Fiber 1.8, Sugar 4.1, Protein 24.7
SCRAMBLED EGGS WITH MORELS
Provided by Florence Fabricant
Categories breakfast, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Melt half the butter in a small skillet over high heat. Add the morels and shallots and sauté until they are tender, about 8 minutes. Season to taste with salt and pepper and remove from the heat.
- Melt the remaining butter in a heavy nonstick skillet over medium-low heat. Add the eggs and cook, stirring gently but constantly, until the eggs have coagulated but retain a soft, custardy consistency. Season with salt and pepper.
- Transfer the eggs to two warm plates and spoon half the morel mixture on top of each portion.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 10 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams
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