Green Eggs and Ham
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Creamy Scrambled Farm Eggs with Wild Mushrooms and Scallion Purée
Chef Tim Wiechmann of TW Foods – Boston, MA
Adapted by
December 2009
Yield: 4 Servings


Scallion Puree:
1 bunch scallions, thinly sliced
2 tablespoons olive oil
2 ice cubes
Sea salt
Black pepper

Creamy Scrambled Eggs:
12 fresh farm eggs
1 tablespoon butter
¼ cup heavy cream
Black pepper
2 cups chopped wild mushrooms (morels, chanterelles, etc.)


For the Scallion Puree:
Blanche the sliced scallions, including stems, in boiling salt water for 1 minute. Quickly transfer to a blender and add the ice cubes, olive oil and salt. Blend to a thick puree. 

For the Creamy Scrambled Eggs:
Combine 8 whole eggs and 4 egg yolks, discarding the excess whites. Melt the butter in a high-rim saucepan. Add the egg mixture and whisk vigorously over med low heat. Allow the eggs to set slowly, being careful not to allow curds to form on the pan. Sauté the wild mushrooms in a pan with butter and season to taste.

Once the eggs have curdled into small grains, remove the pan from the heat and add heavy cream. Season with salt and pepper.

To Assemble and Serve:
Spoon the scallion puree into a deep bowl or martini glass. Top with the eggs and wild mushrooms.


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