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Eggs Basics, Dairy, Mc-recipe 6 Servings

INGREDIENTS

3/4 oz Dried morels
12 Eggs
1 lb Asparagus
1/4 c Butter, in 3 or 4 parts
1 T Minced chives
Salt and pepper

INSTRUCTIONS

Cover morels with 1/2 cup hot water and set aside until softened,
about 10 minutes. Trim tips and woody bases from asparagus. Reserve
tips and discard ends. Slice remainder of asparagus very thin. When
morels are softened, drain thoroughly, slice caps lengthwise and
squeeze out any excess moisture.  Stir together eggs, morels, sliced
asparagus and tips and butter in  large mixing bowl.  Add eggs to large
skillet and place over medium heat. Cook, stirring  continuously, until
butter melts. When butter has melted, reduce heat  to medium-low. (If
eggs start to set up on bottom before butter  melts, reduce heat
immediately.)  Continue cooking, stirring constantly and scraping set
egg from  bottom of pan. Cook until eggs have formed wet, shiny, fairly
loose  curds and you can see pan bottom. Remove from heat, add chives
and  season to taste with salt and pepper. Continue stirring off heat
until eggs are set. Caution: Eggs will go from too wet to too dry
extremely quickly. It is important that they remain creamy but still
firmly set. Serve immediately.  PER 2 egg SERVING: 401 calories; 262 mg
sodium; 446 mg cholesterol; 18  grams fat; 47 grams carbohydrates; 21
grams protein; 7.17 grams fiber.  Excerpt from LA Times 05/06/98 Food
Section; Busted by HANNEMAN  Notes: "The combination of morels and
asparagus is quintessentially  spring-like to me--the first embodying
the moist earth and the second  the vigorous new growth. It's
especially nice that they taste so good  together. This is absolutely
one of my (Russ) favorite ways of  combining them. It's important to
squeeze all of the excess moisture  out of the morels after soaking or
the eggs may turn a very  unappetizing shade of brown. Column: IN THE
KITCHEN: "The Dignified  Egg"  Recipe by: RUSS PARSONS, Times Staff
Writer: 1998  Posted to MC-Recipe Digest by Kitpath
<phannema@wizard.ucr.edu> on  May 07, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 222
Calories From Fat: 154
Total Fat: 17.3g
Cholesterol: 392.3mg
Sodium: 357.8mg
Potassium: 271.8mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: 14g


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