This will have to be a late Recipe Wednesday.Here is my breakfast: Saut'eed morel mushroom with eggs.
It's very simple and so delicious. Morel's have a meaty nutty flavor unlike any other mushroom. We go hunting for them every spring. To make:
Saut'e 3 or 4 medium or small Morel mushrooms in soy butter. Once they are slightly spongy add two egg whites. For toast I used 1 slice of Udi's gluten free whole grain bread and topped it with "Better than Cream Cheese". This is a cream cheese alternative made with soy. It has the texture of whipped cream cheese and a slight sweet flavor to it. I don't know if it's 'Better' than cream cheese, but it is certainly equal.
SO there you have it, a quick and easy spring breakfast.