During spring, one of my favorite pastimes is taking my family to Mt. Hood and picking morel mushrooms. Try this delicious breakfast, my family and I look forward to it every spring.
5 spears of spring asparagus
1/4 cup fresh morel mushrooms
1/4 cup Heavy whipping cream
1 Tbs butter
1 small bunch fresh chives
Salt and pepper to taste
Beat eggs with heavy whipping cream and set aside. Preheat non-stick pan on medium. Chop asparagus, morel mushroom, and chives. Add butter, asparagus, and mushrooms to pan and sauté until vegetables are soft. Once vegetables are cooked, add egg to mixture, along with salt and pepper. Cook until eggs have set. Top with fresh chopped chives.
Serve this wonderful spring time scramble with a toasted English muffin. Enjoy on the porch while watching the humming birds—you’ll be one happy camper!