Scrambled eggs with creme fraiche and chives, paired with morels sauteed in butter
salt, to taste
pepper, to taste
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 salt and pepper.
Clean mushrooms thoroughly in water, drain. Cut morels into halves or quarters, or leave whole, depending on size of mushroom. Sweat shallots in butter, add mushrooms and sauté for couple minutes. Season to taste with salt and pepper.
Plate eggs and morels, garnish with chives. Serve at once.