Scrambled Eggs With Morels

1. 1

   Melt half the butter in a small skillet over high heat.

2. 2

   Add the morels and shallots and saute until they are tender, about 8 minutes.

3. 3

   Season to taste with salt and pepper and remove from the heat.

4. 4

   Melt the remaining butter in a heavy nonstick skillet over medium-low heat.

5. 5

   Add the eggs and cook, stirring gently but constantly, until the eggs have coagulated but retain a soft, custardy consistency.

6. 6

   Season with salt and pepper.

7. 7

   Transfer the eggs to two warm plates and spoon half the morel mixture on top of each portion.

* Per serving · 4 servings · Values may vary.

No additional tips available.