Scrambled Eggs With Morels

• 2 tablespoons unsalted butter
• 1 ounce fresh morels, rinsed and shaken dry
• 1 teaspoon finely minced fresh shallots
• Salt and freshly ground black pepper
• 4 eggs, beaten

1. Melt half the butter in a small skillet over high heat.
2. Add the morels and shallots and saute until they are tender, about 8 minutes.
3. Season to taste with salt and pepper and remove from the heat.
4. Melt the remaining butter in a heavy nonstick skillet over medium-low heat.
5. Add the eggs and cook, stirring gently but constantly, until the eggs have coagulated but retain a soft, custardy consistency.
6. Season with salt and pepper.
7. Transfer the eggs to two warm plates and spoon half the morel mixture on top of each portion.

unsalted butter, fresh morels, fresh shallots, salt, eggs

Taken from cooking.nytimes.com/recipes/5216 (may not work)