Scrambled Eggs With Morel And Tarragon Cream Sauce Recipe

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.

No additional tips available.

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

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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.

Scrambled Eggs With Morel And Tarragon Cream Sauce

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