Scrambled Eggs with Morels

Oeufs Brouillés aux Morilles

Preparation info

  • Makes

    or 6 Sit-Down Hors d’Oeuvres

    First-Course Servings
    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

You don’t have to limit this dish to those times when you have morels. It also works marvelously well with other wild mushrooms, especially cèpes, chanterelles, or hedgehogs, gently sautéed in butter and stirred in with the eggs. Scrambled eggs are also the perfect medium for truffles. Store the uncracked eggs overnight in a tightly sealed jar with the truffles and then beat chopped truffles into the eggs before cooking.