Oeufs Brouillés aux Champignons Sauvages

In France as everywhere else, cooks are spending less time in the kitchen, and dishes like scrambled eggs and soft-boiled eggs are right in style. In the foothills of the Alps and Savoy in spring, you will find local morels in a brouillade of scrambled eggs, and later in the year, the full range of chanterelles, oyster mushrooms, hedgehogs, and cèpes will be joined together with butter and herbs in one glorious scramble. Serve the eggs with crusty country bread or on a slice of toast.