Saturday, May 21, 2016

SCRAMBLED EGGS WITH FRESH MOREL MUSHROOMS AND TARRAGON ENJOY DAN:

SCRAMBLED EGGS WITH  FRESH MOREL MUSHROOMS AND TARRAGON
                                                                                           By CHEF DAN:
Serves 4 (fresh morels mushrooms for Barlow’s stand at the Bayveiw Market)

INGREDIENTS:
4 eggs
2 tablespoon butter, divided
1 cup sliced morels
2 shallots, finely chopped
1/2-cup vegetable broth
1 teaspoon EACH lemon juice, and Tandoori Masala
3 tablespoons sour cream
2 tablespoons EACH fresh snipped chives, and fresh tarragon, divided
Sea salt and freshly ground black pepper to taste
4 English Muffins, split and toasted

DIRECTIONS:
1.   Slice the morels lengthwise to make sure they are clean inside.
2.   Wash well and then cut into thin strips.
3.   Melt butter in a skillet over medium-high heat and when sizzling.
4.   Add shallots and sauté 1 minute.
5.   Add mushrooms and sauté 2 minutes.
6.   Add broth, juice Marsala and cook 2 more minutes.
7.   Remove from heat and stir in sour cream.
8.   Stir in 1 teaspoon EACH chives, tarragon, and season with S. &.P to taste.
9.   Place mushroom in a bowl and keep warm.
10.                In the same skillet add reaming butter over medium-heat when sizzling.
11.                In a bowl whisk together remaining chives and tarragon and eggs.
12.                Pour egg mixture into the skillet, cook for 4 minutes or until soft scrambled, stirring frequently.
13.                Place 2 muffins halves, cut side up, on each of 4 plates.
14.                Top each serving with about 3 tablespoons sauce and 1/4-cup eggs.

ENJOY DAN:                                         PLANT SEEDS & SING SONGS!!


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