Scrambled Eggs With Morel And Tarragon Cream Sauce

Name: Scrambled Eggs With Morel And Tarragon Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (about 1/2 ounce) dried morel mushrooms; 2 teaspoons butter; 1/4 cup finely chopped shallots; 1/2 cup organic vegetable broth; 1 teaspoon fresh lemon juice; 1/3 cup reduced-fat sour cream; 2 teaspoons chopped fresh chives, divided; 2 teaspoons chopped fresh tarragon, divided; 1/4 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper, divided; Cooking spray; 3 large eggs; 3 large egg whites; 4 English muffins, split and toasted

Servings: persons

1/2 cup (about 1/2 ounce) dried morel mushrooms
2 teaspoons butter
1/4 cup finely chopped shallots
1/2 cup organic vegetable broth
1 teaspoon fresh lemon juice
1/3 cup reduced-fat sour cream
2 teaspoons chopped fresh chives, divided
2 teaspoons chopped fresh tarragon, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
3 large eggs
3 large egg whites
4 English muffins, split and toasted

1
Place mushrooms in a bowl, and cover with boiling water. Cover and let stand 20 minutes or until tender. Drain well; coarsely chop.
2
Melt butter in a large nonstick skillet over medium-high heat. Add shallots; saute 1 minute. Add mushrooms; saute 2 minutes. Add broth and juice; cook 2 minutes. Remove from heat; stir in sour cream. Stir in 1 teaspoon chives, 1 teaspoon tarragon, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Place mushroom sauce in a small bowl; cover and keep warm. Wipe pan clean with a paper towel.
3
Heat pan over medium heat, and coat with cooking spray. Whisk together remaining 1 teaspoon chives, 1 teaspoon tarragon, 1/8 teaspoon salt, 1/8 teaspoon black pepper, eggs, and egg whites. Pour egg mixture into pan. Cook for 4 minutes or until soft-scrambled, stirring frequently.
4
Place 2 muffin halves, cut sides up, on each of 4 plates. Top each serving with about 3 tablespoons sauce and 1/4 cup eggs.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup (about 1/2 ounce) dried morel mushrooms, 2 teaspoons butter, 1/4 cup finely chopped shallots, 1/2 cup organic vegetable broth, and more.

Yes, Scrambled Eggs With Morel And Tarragon Cream Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!