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Creamy Scrambled Farm Egg With Wild Mushrooms And Herb Purée

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The Kitchn
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brunch low carb nut free vegetarian easter breakfast


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From Chef Tim Wiechmann, TW Food Restaurant

4 Appetizer Portions

Time: 45 Minutes


12 Local High Quality Eggs

4 T Heavy Cream

1 T Butter


Black Pepper

Herb Purée:

1 Bunch Parsley

2 T Olive Oil

2 Ice Cubes

Coarse Sea Salt

Fresh Black Pepper

2 cups wild mushrooms, cleaned and chopped, morels, chanterelles, whatever is in season

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