• Coarse salt
• 1 sprig of thyme
• 1/2 cup fresh peas
• Chicken stock, vegetable stock or water
• 3 tablespoons (1 1/2 ounces) unsalted butter
• 6 large eggs, beaten
• 1/2 clove garlic
• 3 tablespoons crème fraiche
• 1 cup mixed wild mushrooms (such as freshly ground pepper shiitakes, chanterelles and morels) cleaned and cut into like size pieces
Bring a large Copper-Core pot of water to a boil, and add enough salt to taste like the ocean. Prepare an ice bath. Add the peas and cook them until they are just tender. Drain the peas through a strainer and plunge the strainer into the ice bath to chill the peas. Drain them on paper towels, then set aside.
Melt one tablespoon of butter in a sauté pan over medium heat. Add the garlic to the pan as the butter melts. When the butter is hot, add the firmest mushrooms (shiitakes) and thyme. Sauté for a minute. If the pan appears dry at any time during the sautéing of the mushrooms, add a small amount of stock or water to keep them moist. Add the medium textured mushrooms (morels). Sauté another minute and finely add the softer textured mushrooms (chanterelles), sauté another 2 minutes or until the mushrooms are tender, continuing to add small amounts of liquid as necessary. Keep warm, then just before serving, stir in the peas to heat through.
Meanwhile begin to heat the remaining 2 tablespoons of butter in a Copper-Core saucier. Add the eggs and a pinch of salt. Whisk constantly to prevent curds from forming. The cooking process should take about 4 to 5 minutes. When the eggs are almost completed, whisk in the crème fraiche, which will add richness and help keep the eggs from overcooking. The finished eggs should have the consistency of a creamy polenta.
Spread the mushroom fricassee in the bottom of large shallow serving bowls. Top with the scrambled eggs and a grinding of freshly ground pepper.
Chef Thomas Keller's tip
"If the eggs begin to cook too quickly move them off and on the burner, adjusting the heat as necessary."