Ingredients
6 eggs
Salt
Freshly ground black pepper
2 tablespoons soft butter, divided
1 tablespoon crème fraîche
Stems of 2 garlic scapes, finely minced
A few leaves of fresh basil
A few leaves of fresh marjoram
A few leaves of fresh savory
A few leaves of fresh chives
1/4 cup fresh fava beans, blanched and peeled
2 ramps, bulbs cut in half, leaves minced
A small handful of fiddlehead ferns
A small handful of fresh morel mushrooms
1 teaspoon sweet sherry vinegar
Slices of good country bread, toasted
A drizzle of Arbequina or other good olive oil
Directions
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 scapes and all the herbs; set aside. Meanwhile, in a medium size skillet, heat the remaining 1 tablespoon butter over medium-high heat until foamy. Add the fava beans, ramps (greens and bulbs), fiddlehead ferns 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.
–From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing
