Ingredients

• 2 tbsp. Olive oil (extra virgin)
• 2 oz. Unsalted butter, cubed - divided
• 1/3 cup Shallots finally diced
• 1 Garlic clove, crushed
• 2 Sprigs fresh thyme leaves
• 1 oz. Dried Morel mushrooms, hydrated, 1/2" chopped Update 2/5/2018: we are now using dried Morel mushrooms rather than fresh crimini mushrooms.
• Fine sea salt
• Freshly ground black pepper
• 6 Large free range eggs
• 1 1/2 tbsp. Créme fraiche
• 1/4 cup chives or green onions, finely chopped - divided
• 2 slices whole grain craft bread, toasted
• White truffle oil (make sure it is real truffle oil, a lot of the products sold today use chemicals to create a fake truffle flavor and contain no truffles at all)
• 6 grape tomatoes (optional)

Directions

Mushrooms

1. Heat the oil and a quarter of the butter in a sauté pan on high heat.
2. Add the shallots, garlic, thyme and mushrooms.
3. Salt and pepper to taste.
4. Cook until all the moisture has evaporated and the mushrooms are turning brown.
5. Remove the sauté pan from the heat and place the mushroom mixture on paper towels to drain, place in bowl and keep warm. Remove the garlic clove and discard.

Prepare the Plates

1. Place a piece of toast on each plate.
2. Drizzle some white truffle oil over the toast.

Scrambled Eggs

1. In a bowl lightly beat the eggs.
2. Place 1/2 of the remaining butter in a saucepan on medium heat and add the eggs. Using a spatula mix the eggs continuously, making sure to scrape the sides and bottom of the saucepan.
3. As soon as the eggs begin to set add the remaining butter and continue to mix. The eggs should be creamy and soft. If necessary regulate the heat by moving the saucepan on and off the heat.
4. Just before the eggs are completely set, remove the sauce pan from the heat and mix in the créme fraiche.
5. Season to taste with the salt and pepper and blend in half of the chives.

Plating & Service

1. Spoon the scrambled egg mixture over the toast.
2. Cover the scrambled eggs with the sautéed mushrooms.
3. Sprinkle the remaining chives or green onions over the top of the mushrooms.
4. Place some of the grape tomatoes beside of the toast.

Serve immediately.