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Scrambled Eggs with Morel and Tarragon Cream Sauce

Scrambled Eggs with Morel and Tarragon Cream Sauce
You can never have too many morn meal recipes, so give Scrambled Eggs with Morel and Tarragon Cream Sauce a try. Watching your figure? This vegetarian recipe has 244 calories, 12g of protein, and 8g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up cream, butter, shallots, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Place mushrooms in a bowl, and cover with boiling water. Cover and let stand 20 minutes or until tender.
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MushroomsMushrooms
WaterWater
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BowlBowl
2
Drain well; coarsely chop.
3
Melt butter in a large nonstick skillet over medium-high heat.
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ButterButter
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4
Add shallots; saut 1 minute.
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ShallotShallot
5
Add mushrooms; saut 2 minutes.
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MushroomsMushrooms
6
Add broth and juice; cook 2 minutes.
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BrothBroth
JuiceJuice
7
Remove from heat; stir in sour cream. Stir in 1 teaspoon chives, 1 teaspoon tarragon, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
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Sour CreamSour Cream
TarragonTarragon
ChivesChives
PepperPepper
SaltSalt
8
Place mushroom sauce in a small bowl; cover and keep warm. Wipe pan clean with a paper towel.
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SauceSauce
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9
Heat pan over medium heat, and coat with cooking spray.
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10
Whisk together remaining 1 teaspoon chives, 1 teaspoon tarragon, 1/8 teaspoon salt, 1/8 teaspoon black pepper, eggs, and egg whites.
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Black PepperBlack Pepper
Egg WhitesEgg Whites
TarragonTarragon
ChivesChives
EggEgg
SaltSalt
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WhiskWhisk
11
Pour egg mixture into pan. Cook for 4 minutes or until soft-scrambled, stirring frequently.
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EggEgg
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12
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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SauceSauce
EggEgg
DifficultyHard
Ready In45 m.
Servings4
Health Score4
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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