Scrambled Eggs With Morel and Tarragon Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light June 2010 Ingredients:
1/2 cup about 1/2 ounce dried morel |
2 teaspoons butter |
1/4 cup finely chopped shallot |
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 fresh ground black pepper, divided |
cooking spray |
3 large eggs |
3 large egg whites |
4 english muffins, split and toasted |
Directions:
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.
3. Remove from heat; stir in sour cream. Stir in 1 teaspoon chives, 1 teaspoon tarragon, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
4. Place mushroom sauce in a small bowl; cover and keep warm. Wipe pan clean with a paper towel.
5. 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.
6. Cook for 4 minutes or until soft-scrambled, stirring frequently.
7. 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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