MORELS WITH SCRAMBLED EGGS
Alliance food – wine:
DOMAINE DE LA BEYSSANETTE rosé wine nicely compliments morels served with toast and scrambled eggs.
Preparation - 10 minutes; cooking - 40 minutes.
For 2 persons: 2 fresh morels * 100 g peas * 100 g gourmet peas * 2 tablespoons olive oil * 30 g butter * 2 slices of toast bread * 2 eggs * 1 tablespoon liquid crème * salt, freshly ground pepper
Wash morels and peas, then drain them. Cut the morels into strips. Heat the pan, pour a tablespoon of olive oil, add up 10 g of butter. Fry the morels for 2-3 minutes.
Boil water. Cook peas and gourmet peas for 2-3 minutes, then drain them. Turn on the frying pan for 2 minutes in olive oil and butter.
Remove crust from bread slices. Cut slices of bread into four equal pieces. Break the eggs, beat them lightly, mixing with the cream. Season to taste with salt and pepper.
Heat the butter in a frying pan and add eggs. Cook over very low heat, stirring constantly with a wooden spoon. Remove from heat when the eggs are light and fluffy.
Toast the slices of bread while cooking the eggs. When the eggs are ready, divide in equal portions and serve on the bread with morels, peas and green beans.