I awoke this morning, unwilling to wait for my morel pasta madness...
So...
I took four of these little beauties... cleaned them and sliced them... sautéed them in a little butter with some minced shallot... let them cool...
And then I added two eggs and one yolk, mixed with a touch of cream, and began my usual 20-minute slow scramble. I salted lightly, peppered heavily and at the last second showered the eggs with microplaned Parmesan...
God's in His heaven -- All's right with the world!