Another staple of Sunday night cooking, featuring a morel mushroom found on the side of the path,

for 4 Sunday evening snacks.

• 4 slices of sourdough bread (square loaf-style slices)
• 1 large fresh morel mushroom (50g)
• 50g of finely sliced Iberian ham (use waster  pieces, no need to use the good slices)
• 4 eggs
• 1 heaping tablespoon of crème fraîche
• A few fresh herbs

The recipe is straightforward, but for the sake of formality:

1. Toast the slices of bread.
2. Thinly slice the morel mushroom and ham.
3. Sauté the morel in a bit of olive oil until golden.
4. Add the eggs and begin scrambling.
5. Midway through cooking, stir in the crème fraîche.
6. When the scramble is nearly set, mix in the ham.
7. Serve as an open-faced sandwich on the toasted bread