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Scrambled Eggs with Morel and Tarragon Cream Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Total time 45 mins
Yield 4 servings
The light anise notes from the tarragon make a natural pairing for eggs and also complement the earthiness of the mushrooms.

Ingredients

  • 1/2 cup (about 1/2 ounce) dried morel mushrooms
  • 2 teaspoons butter
  • 1/4 cup finely chopped shallots
  • 1/2 cup organic vegetable broth
  • 1 teaspoon fresh lemon juice
  • 1/3 cup reduced-fat sour cream
  • 2 teaspoons chopped fresh chives, divided
  • 2 teaspoons chopped fresh tarragon, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 3 large eggs
  • 3 large egg whites
  • 4 English muffins, split and toasted

Nutrition Information

  • calories 265
  • fat 9.2 g
  • satfat 4.1 g
  • monofat 2.9 g
  • polyfat 1.2 g
  • protein 14.3 g
  • carbohydrate 31.6 g
  • fiber 1.8 g
  • cholesterol 171 mg
  • iron 3.4 mg
  • sodium 584 mg
  • calcium 152 mg

How to Make It

  1. Place mushrooms in a bowl, and cover with boiling water. Cover and let stand 20 minutes or until tender. Drain well; coarsely chop.

  2. Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté 2 minutes. Add broth and juice; cook 2 minutes. Remove from heat; stir in sour cream. Stir in 1 teaspoon chives, 1 teaspoon tarragon, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Place mushroom sauce in a small bowl; cover and keep warm. Wipe pan clean with a paper towel.

  3. Heat pan over medium heat, and coat with cooking spray. Whisk together remaining 1 teaspoon chives, 1 teaspoon tarragon, 1/8 teaspoon salt, 1/8 teaspoon black pepper, eggs, and egg whites. Pour egg mixture into pan. Cook for 4 minutes or until soft-scrambled, stirring frequently.

  4. Place 2 muffin halves, cut sides up, on each of 4 plates. Top each serving with about 3 tablespoons sauce and 1/4 cup eggs.