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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Scrambled Eggs with Morel and Terragon Cream Sauce Recipe

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This recipe for Scrambled Eggs with Morel and Terragon Cream Sauce is from Three Creek Bassets Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup dried morel mushrooms
3 tsp butter
1/4 finely chopped green onion
1/2 cup vegetable broth
3Tsp lemon juice
1/3 cup sour cream
4 tsp chives, divided
2 tsp chopped tarragon, divided
1tsp salt, divided
1/4 tsp pepper
cooking spray
3 large eggs
3 large egg whites
4 English muffins, split and toasted
Directions:
Directions:
Place mushrooms in a bowl, and cover with boiling water. Cover and let stand 20 minutes. Until tender. Drain, coarsely chop. Using fresh mushrooms skip first part.
Melt butter in a large skillet over medium - high heat. Add onion, saute. Add mushroom, saute. Add broth and juice. Cook 2 minutes. Remove from heat, stir in sour cream and half of all the seasonings. Place mushroom sauce in a small bowl. cover to keep warm. Set aside.
Wipe pan clean.
Heat pan over medium heat, coat with cooking spray.
Whisk together the eggs and remaining spices. Scramble, stirring frequently.
Serve egg on top of the muffin top.
Number Of Servings:
Number Of Servings:
four- eight
Personal Notes:
Personal Notes:
Use fresh herbs when available

 

 

 

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