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
Total:
Recipe from Cooking Light

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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

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

Preparation

  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.
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