“This dish is, for me, the epitome of spring. Wild vegetables just folded together with fresh herbs, spring eggs, and crème fraîche. As a child, I spent a lot of time foraging for morel mushrooms, fiddlehead ferns, and wild ramps with my mother. She would scramble our harvest with our own farm eggs in a dish not so different from this one. Come spring, this is a regular feature on our lunch menu and it sells out every time.” — Chef Seamus Mullen
- 6 eggs
- freshly ground black pepper
- 2 tablespoons soft butter
- 1 tablespoon crème fraîche
- stems of 2 garlic chives, finely minced
- a few leaves fresh basil
- a few leaves fresh marjoram
- a few leaves fresh savory
- a few pieces fresh chives
- 1/4 cup fresh fava beans, blanched and peeled
- small handful fresh morel mushrooms
- 1 teaspoon sweet sherry vinegar
- slices of good country bread, toasted
- drizzle of Arbequina or other good olive oil
- Crack the eggs into a large mixing bowl and gently whisk together. Season with salt and pepper. Stir in 1 tablespoon of the butter, the crème fraîche, garlic chives, and all the herbs; set aside.
- Meanwhile, in the Breville Hot Wok, heat the remaining 1 tablespoon butter over medium high
heat until foamy. Add the fava beans and morel mushrooms and sauté for 2 minutes. Deglaze the pan with the vinegar and cook for 1 more minute, until all the moisture has evaporated.
- Reduce the heat to medium low, add the egg mixture, and with a rubber spatula gently stir as the eggs come together. It should take 3–4 minutes to cook, and the resulting eggs should be fluffy and creamy.
- Serve with toasted country bread and a drizzle of olive oil.