2 eggs, beaten
1 shallot, finely diced
1 T butter
Preheat oven to 350° F. Gently shake the morels to remove any “forest debris” (yep, that’s exactly what the chef called it.) There is no need to rinse the morels, any bacteria will surely be killed in the cooking process. Cut the stems off and do a small dice. Add butter to a pan at low to medium heat. Once the butter is melted and starting to bubble, add the shallot and saute until tender. Add the diced morel stems, then the egg. Cook the egg slowly, gently scrambling to the point just past the liquid stage. Remove from heat. Using a small spoon, carefully stuff each morel cap with the scrambled egg mixture. Place the morels on a lightly greased surface and bake for 10 minutes. Salt lightly and serve.
This recipe was relayed to me by one of the farm chefs at the farmer’s market. Eggs and morels are natural plate mates.