Camembert scrambled eggs with tomato and chives topped with asparagus and morel mushroom saute from Monet's Palate Cookbook: The Artist and His Kitchen Garden at Giverny (page 109) by Aileen Bordman and Derek Fell

  • asparagus
  • morel mushrooms
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can use fresh wild mushrooms or rehydrated dried morels for morel mushrooms, and Brie cheese for Camembert.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use fresh wild mushrooms or rehydrated dried morels for morel mushrooms, and Brie cheese for Camembert.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.