Morel Mushroom Scramble

 

4 T. butter

1/4 lb or more morel mushrooms, cut in half lengthwise (you can substitute oyster or sulfur shelf)

Salt and pepper to taste

6 farm fresh eggs, well beaten, with a dollop of cream or whole milk added

herbs, for garnish, if desired

 

Soak morels in cold salt water and then drain well. Melt butter in large skillet and sauté mushrooms for five minutes. Salt and pepper to taste. Add eggs and cook lightly, turning often, until set but still soft. Serve with fresh fruit and toast for a hearty breakfast or light dinner.