Breakfast
Morel Mushrooms, Spinach, and Eggs
Morels, with their tall hollow elf house like honeycomb exteriors, begin popping up in pastures, orchards and meadows in late spring—one of the few species of mushrooms in the world that is foraged long before the autumnal equinox when most mushroom species are plentiful. The meaty—think the texture of perfectly cooked filet—lends itself to a simple, yet elegant, preparation in which the morels are the star and humble, velvety eggs scrambled with plenty of butter low and slow French style are the supporting cast. A wild edible that must be picked by hand, look for it in farmers markets and specialty grocer’s beginning in late April. The season is short but worthy of a special trip to secure a handful or two.