Like their luxe cousins – white and black truffles – morels have a heady, earthy scent, amplified when they’re cooked with butter and eggs. This Italian-style egg dish is in essence a pastry-less quiche.
Heat oven to 300°. In a 10-inch round skillet, melt butter. Add morels and saute 7 minutes. Stir in chopped chives and sage. Remove from heat.
In a medium bowl, beat eggs. Stir in cheese, plus salt and pepper to taste. Pour egg mixture over mushrooms and stir. Make sure the egg mixture reaches all the way to the edges of the skillet.
Bake 20 minutes. Remove from the oven and turn on your broiler. Place on the oven’s top rack and brown 3 to 5 minutes. Let sit 5 minutes before slicing.