Morel Season Part 2: Eggs with Morels

Continuing the decimation of my stash of foraged morels… but you can’t just keep them to look at, they demand to be eaten. Next up: Breakfast.

This is solo, only because Sue teaches Sunday School and is gone already.  Note: I do overcook my scrambled eggs, deal with it.  Butter, mushrooms, cheese, cream, eggs, chives from the garden about to flower, it can’t be simpler.

Recipe: Scrambled Eggs with Morels, Chives and Cacio Cavallo

A large fistful of morels, sliced lengthwise
1 large egg
2 Tbs (30ml) unsalted butter
2 Tbs (30ml) cream
4 Tbs (60ml) microplaned Cacio Cavallo cheese (not much when you use a microplane)
2 Tbs chives, chopped
Salt and Pepper

1. In a small pan, melt the butter on medium heat
2. When the foam subsides, add the sliced mushrooms and a pinch of salt, saute until most of the butter has been absorbed
   
3. While this happens, beat the egg with cream, chives and a little black pepper (now is a good time to put your bread in your toaster)
   
   
4. Add the eggs to the morels, stir periodically to make large curds of egg
   
5. When the eggs have set, add the cheese, continue to cook until the cheese is just melting, and the eggs brown a bit on the bottom (yes, some of you are outraged at that, it’s how I like ’em)
6. Serve — I like to stuff the eggs into toasted pita halves
   

Accompanied by Tropicana Pure Premium Grovestand, and the Sunday Chicago Tribune