Vegetables, Snacks, Eggs

Morels On Toast With A Soft Boiled Egg

Morels On Toast With A Soft Boiled Egg | www.hungryinlove.com

Largely I consider it a boon that we live in an era where nearly all produce is available year round. I am a millennial after all. However there remain a few seasonal delicacies that aren't available on demand, and for that I'm grateful. It's an instant occasion when you have the chance to cook with an ingredient whose time is fleeting. Morels (or as I prefer, butter sponges) illustrate this little luxury best of all. They're delicate, earthy and have an affinity for butter, cream, and egg yolks. As it turns out we have a lot in common. In New England morels arrive in late April and stick around until early June. That's just enough time to enjoy them alongside gnochhi, stuffed in ravioli, and atop a pizza. Or for those times where instant gratification is in order, toast and an egg will do just fine.

Morels | www.hungryinlove.com
Bread | www.hungryinlove.com
Garlic Toast | www.hungryinlove.com
Morels on Toast | www.hungryinlove.com


  • A handful of fresh morel mushrooms, cleaned (Note the morels pictured are not sliced in half lengthwise. You should do this though.)
  • A knob of butter
  • 1 sprig thyme
  • Your favorite bread for toasting
  • 1 clove garlic
  • 1 egg per toast
  • Sea salt & pepper


  • Set a small saucepan of water to boil for your egg(s).
  • While you're waiting for the water to boil, prepare your toast. Toast each bread slice then rub with a split clove of garlic. Set aside.
  • When water is boiling lower egg(s) in and reduce to a simmer. Set a timer for 6 minutes. (Six minutes of cook time yields my desired consistency, like the egg you see in the top photo. For a runnier yolk shorten to five minutes or a firmer yolk seven. After seven you'll be approaching hard-boiled territory.)
  • While your egg is boiling, cook your morels. Melt butter with thyme leaves over medium heat in a small saute pan. Add morels and cook until softened, about 5-7 minutes. Season with salt and pepper.
  • When your timer goes off remove your egg(s) with a slotted spoon and run under cold water before removing from the shell.
  • Assemble your morels on your toast(s) and top with a split open egg.
  • Enjoy immediately.

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A Visit to The Butter Lady

From her barn, Marisa looks out over Vermont's Mad River Valley.

From her barn, Marisa looks out over Vermont's Mad River Valley.

Back in August I had the awesome pleasure of spending a weekend in Vermont with my friend Marisa Mauro to profile her butter business, Ploughgate Creamery, for t.e.l.l. New England. I shared a few of the juicy details in an earlier post here. As soon as I learned of t.e.l.l. (which is a simply gorgeous publication if you're unfamiliar) I had a vision of Marisa and her story gracing its pages. Marisa is a total badass, doing what most food-obsessed folks only dream of - contributing something incredible to our tables. If you enjoy the finer things in life, particularly in the morning with your toast, I highly recommend seeking out Marisa's cultured butter. Read on below for an excerpt and click through to t.e.l.l. New England for the full article.

The Resurrection of a Butter Farm

There is a farm in Fayston, Vermont whose vistas have been featured in many a postcard. The outlook offers sweeping views of the Mad River Valley, including Sugarbush’s two peaks engraved with ski trails. This is Bragg Farm where Marisa Mauro makes small-batch, cultured butter. Until recently Marisa had no idea that she is reviving a hundred-year old tradition on these grounds.

When I first met Marisa she had already started and lost her first successful small business. That operation was Ploughgate Creamery, located in Vermont’s Northeast Kingdom. For three years she produced award-winning cheeses until a fire in September 2011 destroyed her facility. She was 26 years old. Following the loss, Marisa took a break from the dairy industry and didn’t have plans to return. Continue reading at t.e.l.l. New England.

Ploughgate Creamery | www.hungryinlove.com
Ploughgate Creamery | www.hungryinlove.com
Ploughgate Creamery | www.hungryinlove.com
Ploughgate Creamery | www.hungryinlove.com
Ploughgate Creamery | www.hungryinlove.com


Rosemary Cornbread + Salted Maple Butter

Rosemary Cornbread with Salted Maple Butter | www.hungryinlove.com

It's been a while since I could cozy up to cornbread. There were long stretches of my life where it was the only sustenance available. No, my parents weren't survivalists or aggressive campers. Nope, the cornbread diet carried me through my shifts at the last waitressing job of my career. As any server will confirm, it's the bread and only the bread we have guaranteed access to. Everything else that you yearn to nibble on during a 10 hour shift remains guarded by a wanton kitchen staff. You're at their mercy and they love it. They know they can torment you with the promise of a few fries, and so they do. If you're too weary to engage in the antics then it's all bread basket, all the time. It's the one portion of food service that the waitstaff have full jurisdiction over. This is how cornbread and I became so well acquainted. No doubt, the cornbread at this restaurant was on point. But as a meal replacement for days on on end, let's just say a bitter resentment took root.

Fast forward a couple years to September 2013. I had left the restaurant biz for a big girl desk job. My family is organizing to throw my (then) fiance and I a southern-inspired engagement party. My brother suggests skillet cornbread. At first I wince, but then figure this is as good a time as any to rekindle an old flame. And viola, the book is re-written. Now cornbread brings me back to one of our happiest celebrations in recent memory. The drudgery of those long shifts? Just crumbs by comparison.

This recipe is adapted from Alice Waters cornbread in The Art of Simple Food. Here it's been winter-fied with rosemary and maple, though I'm sure it would be equally welcome at your breakfast/dinner/midnight snack table in warmer months. By design, this cornbread is not on the sweet side. That's where the maple butter comes in. On its own though this cornbread would be a great wing man for stew or chili.

Start by making your butter. In a standing mixer fitted with a whisk attachment beat heavy cream on high until buttermilk (liquid) separates from the milk solids (the butter). You will get heavy cream first, keep going. Total beating time should be between 5-7 minutes. 

Homemade Butter from Cream | www.hungryinlove.com

Once separated, place mixture in a colander lined with a cheesecloth or paper towel to drain. Press down with additional paper towels to release as much of the liquid as possible.

Homemade Butter | www.hungryinlove.com

In total about one cup of buttermilk should be released. Save this for pancakes or salad dressing.

Return butter solids to standing mixer this time with a paddle attachment. Add maple syrup and salt and whip on high until well incorporated. 

Homemade Maple Butter | www.hungryinlove.com

Whip baby, whip. And pretty soon you're in business, the homemade butter business.

Homemade Salted Maple Butter | www.hungryinlove.com

Next up, the main event. Pre-heat oven to 425. Put a cast iron skillet (I used 8 inch, 9 or 10 would work as well as would a similarly sized baking dish) with a pat of butter in it. You want your skillet nice and toasty when the batter goes in.

Mix dry ingredients together with a whisk in a mixing bowl.

Rosemary Cornbread Prep | www.hungryinlove.com

Sour your milk. Squeeze juice of half a lemon into the milk. Let sit for 5-10 minutes. Don't worry, it's supposed to curdle.

Buttermilk Substitute | www.hungryinlove.com

Chop your rosemary while you wait on the milk. 

Chopped Rosemary | www.hungryinlove.com

Melt your butter.

Melted Butter | www.hungryinlove.com

Fold the milk, egg, and rosemary into the dry ingredients until combined and smooth. Add the melted butter and stir until incorporated. Pour batter into hot skillet.

Rosemary Skillet Cornbread | www.hungryinlove.com

Bake 25 minutes (if using 8-inch pan) or until a toothpick inserted comes out clean. If using a wider pan you'll need to reduce baking time. Check for doneness at 20 minutes.

Rosemary Cornbread with Salted Maple Butter | www.hungryinlove.com

Find a friend to share and dig in.


Rosemary Cornbread with Salted Maple Butter

Serves 6-8

Salted Maple Butter

  • 1 pint heavy cream

  • 2 Tbs. maple syrup (grade B is best)

  • 1/2 tsp. sea salt (Maldon is superb)

Rosemary Cornbread

  • 3/4 cup cornmeal (yellow or blue)
  • 1 cup all-purpose flour
  • 1 Tbs. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 Tbs. finely chopped fresh rosemary
  • Soured milk (1 1/4 cup whole milk + juice of one half lemon)
  • 1 egg beaten
  • 4 Tbs. butter, melted
  • 1 pat butter (for skillet)

To make the butter: In a standing mixer fitted with a whisk attachment beat heavy cream until the liquids and solids separate (5-7 minutes on high). Drain mixture in a colander lined with a cheesecloth or paper towel squeezing out excess liquid with more paper towels. Return butter solids to standing mixer this time fitted with a paddle attachment. Add maple and salt and whip on high until incorporated.

To make cornbread: Preheat oven to 425. Place one pat butter on skillet and place in oven to warm. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in mixing bowl until combined. Add egg, soured milk, and rosemary. Stir to incorporate. Add melted butter, stir until combined. Pour batter into warmed skillet and bake for 25 minutes or until a toothpick inserted comes out clean. Serve with salted maple butter.