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
- In a small pan, melt the butter on medium heat
- When the foam subsides, add the sliced mushrooms and a pinch of salt, saute until most of the butter has been absorbed
- 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)
- Add the eggs to the morels, stir periodically to make large curds of egg
- 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)
- Serve — I like to stuff the eggs into toasted pita halves
Accompanied by Tropicana Pure Premium Grovestand, and the Sunday Chicago Tribune
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