This Mothers’ Day was quite a treat for me. My mom came all the way from New Orleans to help me get our new house in shape! We played the whole weekend—in antique stores, at the farmer’s market, and, most importantly, in my new garden! It was so much fun to gather all of the seeds and starters to really get me going in my first growing season, especially with my mom who has been doing her own gardening for quite some time.
But I also wanted to do a special little post for her (and all of the other moms out there!) in celebration of this Mothers’ Day. So I planned a whole brunch yesterday in her honor. The meal’s inspiration began at the Farmer’s market with the purchase of a dozen colorful duck eggs. In the states, we tend to stick to chicken eggs for breakfast. But as this foodie-city has quickly taught me, we needn’t limit ourselves to chicken when it comes to eggs. In fact, duck and goose eggs have become some of my favorites lately! I spoke to a vendor named Lindsay who had the most amazing smile and was kind enough to explain to me exactly why these colorful eggs have earned a special place in my heart this Spring—as opposed to chicken eggs, whose yolks comprise just 50% of the eggs, duck and goose egg yolks make up 70% of the egg, giving them a richer, cheesier flavor, which I’ve found ideal for slow scrambling.
We continued meandering through the market, tasting and photographing as we went, until we stumbled upon the mushroom vendor. And, oh my, the mushrooms they had…standing before them, I realized just how little I know about the different mushroom varieties–there are so many! I decided on morels, which have a steak-like flavor and are rarely available due to their short season. They felt like a good hearty match for the mighty duck eggs.
Armed with our farmer’s market goodies, we cranked up the tunes and got cooking! Recall in my last post, that I’m currently reviewing the Sonos system and will be offering my own musical inspiration as I cook and photograph for the next couple of months. Yesterday, and all weekend really, I was inspired by my Louis Armstrong Pandora station. It’s filled with songs from some of Jazz’s greatest heroes—Etta James, Ella Fitzgerald, Nat King Cole, and, of course, Louis himself. But the song that has been calling my heart lately has been Mama Cass’ version of “Dream a Little Dream”–if you play my Pandora station, I hope this song will come on for you to enjoy too. Don’t get me wrong, the Louis/Ella version is spectacular. But there’s just something about Mama Cass’ sultry voice that lures me in in a different kind of way. She was such a gem.
The meal I’ve prepared here includes slow-cooked creamy scrambled duck eggs with French herbs (from my garden:) ), white wine and butter sautéed morels, and homemade bread. And, because my mom and I can’t visit one another without having at least one bottle of champagne, we paired our meal with a couple of mimosas. We had earned it after several days spent working around my house and yard!
And so I dedicate this post to all of the beautiful women who have mothered me over the years, both near and far. And, especially, to the mom who inspired this meal here. You are all spectacular and make the world a better place each and every day. Happy Mothers’ Day.
- 1/2 cup of dry white wine
- 2 tablespoons of shallots, chopped finely
- ½ teaspoon of garlic, chopped finely
- 3 tablespoons of butter, chilled and cut into 6 pieces
- 3-4 ounces of morel mushrooms, rinsed thoroughly and sliced in half
- 2 tablespoons of chives, cut diagonally to approximately ½ inch long
- ¼ teaspoon of salt, plus more to taste
Add wine to a sauté pan and bring to a low boil. Add shallots and garlic. Simmer until all of the wine has cooked down and the vegetables are soft.
Whisk in chilled butter, 1 piece at a time until a thick sauce forms.
Add morels to the pan and cook over medium heat for approximately 15 minutes. Do not taste the mushrooms until the 15 minutes have passed. Some people, though not all, may have a reaction to raw morels so it’s really important to play it safe and wait until they’ve cooked long enough before taste testing.
Toss with chives and salt and serve.
Scrambled Duck Eggs with French Herbs:
- 2 tablespoons of butter or oil
- 4 sprigs of fresh thyme or ½ teaspoon of dried thyme
- 1 teaspoon of fresh oregano or ½ teaspoon of dried oregano
- 6 duck eggs
- ¼ teaspoon of salt, plus more to taste
Heat butter in a skillet over low heat. Once butter starts melting, add the thyme and oregano.
While butter is heating, crack eggs into a large bowl and whisk rapidly. This serves to aerate the eggs, making them light and fluffy.
Add eggs to the skillet and continue to cook over low heat. You don’t want to cook your eggs to quickly or they’ll lose flavor and turn rubbery. Cooking over low heat, continually stirring, gives eggs a light and fluffy texture. (Oddly enough, this little cooking tip comes from my husband…eggs are one of the few things he knows how to make!)
Sprinkle with salt and serve along side the morels with a slice of toast. And maybe pour yourself a mimosa or two while you’re at it 😉