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Scrambled Eggs with Sauteed
Morels and Onions
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Copyright ©
2002 by Bill Scifres
If you have just a few morels, this is a great way to get the taste
and have an ample breakfast. After sauteeing the morels and onion and scrambling
the eggs in olive oil, add a little more olive oil and combine flour with
milk to make a gravy. Serve the morels on toast surrounded by the eggs
and give the plate some zip with the gravy. |
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