Extra-Special Weekend Brunch: Creamy Scrambled Farm Egg With Wild Mushrooms and Herb Purée

What are you making for breakfast this weekend? We have a recipe here from a chef in Massachusetts that may change all your plans.

This recipe is from Tim Wiechmann of T.W. Food in Cambridge, MA, where he and his wife Bronwyn have been busy bringing fresh life to the delicious food they had in France. He sent us this recipe as an example of how he likes to play with French classics using his own fresh and local ingredients.

And this looks like breakfast nirvana to us; we love creamy scrambled eggs and this takes them to a new level! You could serve it for lunch, too, with a green salad and an open-faced tartine (the Wiechmanns' specialty). For brunch serve it in little glasses like this, with pastries and berries on the side. He even suggests serving this dish for a cocktail party, with the eggs served in Chinese soup spoons or mini glasses.

Any way it's served, it looks absolutely delicious and worth a try!

Creamy Scrambled Farm Egg With Wild Mushrooms and Herb Purée
From Chef Tim Wiechmann, TW Food Restaurant
4 Appetizer Portions
Time: 45 Minutes

Ingredients:

Egg:
12 Local High Quality Eggs
4 T Heavy Cream
1 T Butter
Salt
Black Pepper

Herb Purée:
1 Bunch Parsley
2 T Olive Oil
2 Ice Cubes
Coarse Sea Salt
Fresh Black Pepper

2 cups wild mushrooms, cleaned and chopped, morels, chanterelles, whatever is in season

Directions:

1. Combine 8 Eggs with 4 Yolks. Discard the excess whites.

2. Blanch parsley in salted boiling water for 1 minute including the stems. Quickly transfer to blender, add 2 ice cubes, olive oil and salt. Blend to thick purée.

3. Melt butter in a high rim saucepan, add the egg mixture and whisk over med. low heat. (vigorously). The mix will set up slowly. Do not allow large thick curds to form on the bottom or sides of the pan. The eggs should curdle to small grains. At this point, move the pan off the heat and add the heavy cream to cool the mass and stop any continued cooking. Taste and season.

4. In a deep bowl or cup, or martini glass, spoon the parsley purée into the bottom. Cover with the eggs, sauté wild mushrooms in butter, season, spoon these over the top and serve.

• More about Tim and Bronwyn Wiechmann and their restaurant: T.W. Food, Cambridge, MA

Related: Recipe: Slow Scrambled Eggs with Rosemary and Capers

(Image: Dieter Wiechmann)

Per serving, based on 2 servings. (% daily value)
Calories
112
Fat
10.5 g (16.1%)
Saturated
4.2 g (20.8%)
Trans
0.1 g
Carbs
4 g (1.3%)
Fiber
2.1 g (8.2%)
Sugars
0.6 g
Protein
1 g (2.1%)
Cholesterol
18.9 mg (6.3%)
Sodium
9 mg (0.4%)