Scrambled Eggs With Morels Recipes

SCRAMBLED EGGS AND MORELS

Scrambled Eggs and Morels image

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

Ingredients

2 tablespoons butter
10 -12 morels, cut up
3 eggs
salt and pepper

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

Scrambled Eggs With Morels image

Provided by Florence Fabricant

Categories breakfast, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 5

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

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

SCRAMBLED EGGS WITH RAMPS, MORELS, AND ASPARAGUS

Scrambled Eggs with Ramps, Morels, and Asparagus image

Provided by Bon Appétit Test Kitchen

Categories Egg Mushroom Brunch Vegetarian Low Cal High Fiber Father's Day Asparagus Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 5

Ingredients

1 tablespoon butter
1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)
4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)
1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)
4 large eggs, beaten to blend

Steps:

Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.

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