Spring Breakfast Skillet
Spring skillet brunching!
Spring Skillet Brunch with Morels, Fiddlehead Ferns + Fried Eggs
1 cup fresh fiddlehead ferns, soaked in cold water for a few minutes and drained
ghee (or olive oil or butter)
2 to 4 large eggs
1 cup fresh morel mushrooms (halved or cut into quarters if large)
thinly sliced radishes
Bring 3 cups water to a boil in a saucepan. Add a big pinch of salt and the fiddleheads. Cook for 30 seconds, drain and rinse under cold water.
Heat 1 tablespoon ghee in a heavy skillet (I like cast iron) over medium heat. Fry eggs 1 - 2 at a time (depending on skillet size) until the whites are set and the edges are browned and crispy, 4 to 5 minutes. Set aside on a plate and repeat with remaining eggs.
In the same skillet heat 1 tablespoon ghee over medium-high heat. Add morels and saute until tender and crisp around the edges, about 2 minutes. Add fiddleheads and cook 1-2 minutes more. Season with a pinch of salt.
Remove skillet from heat and nestle fried eggs among the morels and fiddleheads. Garnish with radishes and microgreens and season with sea salt or gomasio and black pepper, to taste. Serve immediately.