Scrambled Eggs with Morel and Tarragon Cream Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

The light anise notes from the tarragon make a natural pairing for eggs and also complement the earthiness of the mushrooms.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 265
  • Fat: 9.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 14.3g
  • Carbohydrate: 31.6g
  • Fiber: 1.8g
  • Cholesterol: 171mg
  • Iron: 3.4mg
  • Sodium: 584mg
  • Calcium: 152mg


  • 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


  1. 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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Scrambled Eggs with Morel and Tarragon Cream Sauce Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy