Morels, scrambled eggs, and an arugula salad. Photo by Donna Turner Ruhlman
I've been in Napa learning about bread at Bouchon Bakery and hope to post about later this week—bread is endlessly fascinating, infinitely complex, and to dive deeper into the craft with a baker, Matthew McDonald, who has been working with yeasted doughs pretty much his whole life, is one of the happier circumstances of a freelance life—but I hate to leave home. In anticipation of being away, I made lunch for Donna so we could have a few focused moments together before I left. With morels on my mind and a quick preparation required, I put together a simple speedy lunch to feature the mushroom: scrambled eggs with chives, morels with a simple cream sauce (
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