“This dish is, for me, the epitome of spring. Wild vegetables just folded together with fresh herbs, spring eggs, and crème fraîche. As a child, I spent a lot of time foraging for morel mushrooms, fiddlehead ferns, and wild ramps with my mother. She would scramble our harvest with our own farm eggs in a dish not so different from this one. Come spring, this is a regular feature on our lunch menu and it sells out every time.” — Chef Seamus Mullen


  • 6 eggs
  • salt
  • freshly ground black pepper
  • 2 tablespoons soft butter
  • 1 tablespoon crème fraîche
  • stems of 2 garlic chives, finely minced
  • a few leaves fresh basil
  • a few leaves fresh marjoram
  • a few leaves fresh savory
  • a few pieces fresh chives
  • 1/4 cup fresh fava beans, blanched and peeled
  • small handful fresh morel mushrooms
  • 1 teaspoon sweet sherry vinegar
  • slices of good country bread, toasted
  • drizzle of Arbequina or other good olive oil


  1. Crack the eggs into a large mixing bowl and gently whisk together. Season with salt and pepper. Stir in 1 tablespoon of the butter, the crème fraîche, garlic chives, and all the herbs; set aside.
  2. Meanwhile, in the Breville Hot Wok, heat the remaining 1 tablespoon butter over medium high
    heat until foamy. Add the fava beans and morel mushrooms and sauté for 2 minutes. Deglaze the pan with the vinegar and cook for 1 more minute, until all the moisture has evaporated.
  3. Reduce the heat to medium low, add the egg mixture, and with a rubber spatula gently stir as the eggs come together. It should take 3–4 minutes to cook, and the resulting eggs should be fluffy and creamy.
  4. Serve with toasted country bread and a drizzle of olive oil.