Scrambled Eggs With Morel And Tarragon Cream Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.