SCRAMBLED EGGS WITH MOREL MUSHROOMS ENJOY DAN:

       SCRAMBLED EGGS WITH MOREL MUSHROOMS by CHEF DAN:

Serves 2     (FRESH FROM THE FARMERS MARKET)

INGREDIENTS:

4 eggs

1 cup fresh morels mushrooms

2 tablespoon butter, divided

2 tablespoon sour cream

1 shallot, finely chopped

1 tablespoon milk or water

1 tablespoon sherry or white wine

2 tablespoons fresh snipped chives

Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.slice the morels lengthwise to make sure they are clean inside.

2. Rinse well, and cut into thin strips.

3. In a skillet melt 1 tablespoons butter over medium-heat and when sizzling.

4. Add the sliced morels, salt lightly and allow them to cook to release their juices.

5. meanwhile., break the eggs into a bowl, add milk, sour cream, and a pinch of salt.

6. Whisk until well mixed.

7. Check the morels for doneness, by the time the moisture is gone they should be tender, not rubbery, if ruabbbery add a little water.

8. Then add sherry or white wine, cook stirring continually until wine is absorbed.

9. Season with S. &.P. and remove morels to a bowl and keep warm.

10. Return pan to medium-heat remaining butter and when sizzling.

11. Stir in eggs mixture, reduce heat to medium-low and cook stirring for 3-4 minutes.

12. Quickly stir in the sautéed mushrooms and garnish with fresh chives.

ENJOY DAN:                                         SING SONGS & PLANTD SEEDS!!