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Gently Scrambled Eggs with Wild Vegetables

Gently Scrambled Eggs with Wild Vegetables


  • 6 eggs

  • Salt

  • Freshly ground black pepper

  • 2 tablespoons soft butter, divided

  • 1 tablespoon crème fraîche

  • Stems of 2 garlic scapes, finely minced

  • A few leaves of fresh basil

  • A few leaves of fresh marjoram

  • A few leaves of fresh savory

  • A few leaves of fresh chives

  • 1/4 cup fresh fava beans, blanched and peeled

  • 2 ramps, bulbs cut in half, leaves minced

  • A small handful of fiddlehead ferns

  • A small handful of fresh morel mushrooms

  • 1 teaspoon sweet sherry vinegar

  • Slices of good country bread, toasted

  • A drizzle of Arbequina or other good olive oil


Crack the eggs into a large mixing bowl and gently whisk together. Season with salt and pepper. Stir in 1 tablespoon of the butter, the crème fraîche, garlic scapes and all the herbs; set aside. Meanwhile, in a medium size skillet, heat the remaining 1 tablespoon butter over medium-high heat until foamy. Add the fava beans, ramps (greens and bulbs), fiddlehead ferns and morel mushrooms and sauté for 2 minutes. Deglaze the pan with the vinegar and cook for 1 more minute, until all the moisture has evaporated. Reduce the heat to medium-low, add the egg mixture and, with a rubber spatula, gently stir as the eggs come together. It should take 3-4 minutes to cook, and the resulting eggs should be fluffy and creamy. Serve with toasted country bread and a drizzle of olive oil.

–From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing