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1
Brush dirt off mushrooms with a clean towel, if you are lucky enough to have fresh morels, soak them in water for a bit, those honeycombs can hold dirt. Dry them well. Slice mushrooms into even size pieces.
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2
Heat olive oil & butter in saute pan with garlic (do not let it brown)
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3
When garlic has become translucent add mushrooms & thyme, season with good salt & fresh pepper
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4
Leave the mushrooms be in the pan, stirring or turning over only once or twice for awhile till they get floppy, release liquid and turn a bit brown along the edges
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5
When the mushrooms have released their liquid and most of it has evaporated, remove pan from open flame and add a slug of brandy
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6
Place back over flame reduce it down, add more butter, taste, season, set aside cover to keep warm, (wash out pot and use same for eggs). You could use truffle butter here as well.
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7
Beat eggs & cream cheese together well with a pinch of salt and a bit of pepper, don't go crazy with an appliance or anything, just combine well with whisk or fork, so there are tiny blobs of cream cheese floating around
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8
Melt regular butter slowly in a good pan, when it has just melted add eggs and let them sit for a bit over low heat
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9
Slowly and gently nudge the eggs with a wooden spoon or rubber spatula, then let them rest then do it again, repeat until the eggs form soft lush curds. It will take awhile, be patient
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10
When they are fully cooked to your liking ( I like them soft) fold in the truffle butter, so it pools a bit and oozes in to the eggs, season with more salt & pepper to taste
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11
Slide eggs on to a plate, lay wild mushrooms over half, sprinkle chives over the lot.
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12
Eat with well toasted hunks of chewy country bread, slathered liberally with butter, even truffle butter if you are feeling extra indulgent. I often add a small salad of arugula or baby lettuces, with breakfast radishes if I have them simply dressed and a glass of wine.
