Like their luxe cousins — white and black truffles — morels have a heady, earthy scent, amplified when they’re cooked with butter and eggs. This Italian-style egg dish is in essence a pastry-less quiche.
Yield:
8 servingsIngredients
3 tablespoons unsalted butter
2 cups chopped morels
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh sage
8 large eggs
1 cup grated Parmesan cheese
Kosher or sea salt and freshly ground black pepper
Instructions
Heat oven to 300°. In a 10-inch round skillet, melt butter. Add morels and saut
