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Ingredients
2 tablespoons unsalted butter
1 ounce fresh morels, rinsed and shaken dry
1 teaspoon finely minced fresh shallots
Salt and freshly ground black pepper
4 eggs, beaten
Nutritional analysis per serving (2 servings)
2 grams carbs; 350 milligrams cholesterol; 231 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 20 grams fat; 1 gram fiber; 271 milligrams sodium; 11 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Transfer the eggs to two warm plates and spoon half the morel mixture on top of each portion.
Private Notes
Comments
This is a classic dish in my family. Two tips: 1) If your morels are large ones, split them in half lengthwise. 2) 8 minutes is a long time to sauté the shallots and 'shrooms. Try 4 1/2 to 5 minutes. Florence is dead on about the eggs. Don't overcook them.
This is a wonderful classic, I followed the recipe except for added a tiny little bit of creme fraiche to the eggs at the end. Yum!
This is a wonderful classic, I followed the recipe except for added a tiny little bit of creme fraiche to the eggs at the end. Yum!
This is a classic dish in my family. Two tips: 1) If your morels are large ones, split them in half lengthwise. 2) 8 minutes is a long time to sauté the shallots and 'shrooms. Try 4 1/2 to 5 minutes. Florence is dead on about the eggs. Don't overcook them.