Scrambled Eggs with Morel and Tarragon Cream Sauce

Scrambled Eggs with Morel and Tarragon Cream Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon fresh lemon juice
  • 3 large egg whites
  • 1/3 cup reduced-fat sour cream
  • ½ cup organic vegetable broth
  • 2 teaspoons chopped fresh tarragon, divided
  • 4 English muffins, split and toasted
  • ¼ teaspoon freshly ground black pepper, divided
  • + 21 more ingredients
    • 2 teaspoons chopped fresh chives, divided
    • ½ teaspoon salt, divided
    • 2 teaspoons butter
    • ¼ cup finely chopped shallots
    • Cooking spray
    • 4 English muffins, split and toasted
    • Cooking spray
    • ½ cup (about 1/2 ounce) dried morel mushrooms
    • ¼ teaspoon freshly ground black pepper, divided
    • 3 large egg whites
    • 3 large eggs
    • 3 large eggs
    • ½ cup organic vegetable broth
    • ½ teaspoon salt, divided
    • 2 teaspoons butter
    • 1 teaspoon fresh lemon juice
    • ¼ cup finely chopped shallots
    • 2 teaspoons chopped fresh chives, divided
    • 1/3 cup reduced-fat sour cream
    • 2 teaspoons chopped fresh tarragon, divided
    • ½ cup (about 1/2 ounce) dried morel mushrooms

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 minute...

View full recipe at My Recipes

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