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!!