Scrambled Eggs With Morel And Tarragon Cream Sauce

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1/2 cup (about 1/2 ounce) dried morel mushrooms

2 teaspoons butter

1/4 cup finely chopped shallots

1/2 cup organic vegetable broth

1 teaspoon fresh lemon juice

1/3 cup reduced-fat sour cream

2 teaspoons chopped fresh chives, divided

2 teaspoons chopped fresh tarragon, divided

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

Cooking spray

3 large eggs

3 large egg whites

4 English muffins, split and toasted

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