Gently Scrambled Eggs with Wild Vegetables

“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.” – Seamus Mullen


  • 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


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

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