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Easter brunch blues? Spice up your scrambled eggs

Looking for ways to replace your stodgy scrambled eggs? Daniel Humm, executive chef at New York's Eleven Madison Park, shows you how to make an elegant addition to your Easter brunch: eggs with morel mushrooms, asparagus and toasted brioche.
/ Source: TODAY

Looking for ways to replace your stodgy scrambled eggs? Daniel Humm, executive chef at New York's Eleven Madison Park, shows you how to make an elegant addition to your Easter brunch: eggs with morel mushrooms, asparagus and toasted brioche.Serves 8

INGREDIENTS

  • 32 whole organic eggs
  • 3 tbsp crème fraîche
  • 3 tbsp chopped chives
  • Fleur del sel
  • 1 pound morel mushrooms, cleaned and quartered
  • 1 whole shallot, minced
  • 2 tbsp butter
  • Salt
  • Black pepper
  • 32 whole green asparagus
  • 4 tbsp butter
  • 8 sprigs thyme
  • 8 slices toasted brioche

DIRECTIONS

1) Peel asparagus. Place 4 pieces of each on aluminum foil like baked potatoes. Place ½ tablespoon butter on top of each and sprinkle with salt. Add sprig of thyme and wrap individually. Bake in the oven at 400° F until tender, about 30 minutes.2) Clean mushrooms thoroughly in water, drain. Cut morels into ½’s or ¼’s depending on size of mushroom. Sweat shallots in butter, add mushrooms and sauté for couple minutes. Season to taste with salt and pepper.

3) Whisk eggs in bowl. Place bowl over pot with boiling water, acting as a double boiler.  Continue whisking eggs, and cook to desired doneness. Finish with crème fraîche and chives, season to taste with fleur de sel and pepper.

4) Remove asparagus from the foil and place on plates. Scoop the scrambled eggs on the side and garnish with sautéed morels. Serve with toasted brioche on the side.