After coming back from a very wet and cold farmers market I really wanted something warming. I like making egg sandwiches like this, as a sort of crustless quiche. I use a round pastry cutter placed on a pan to contain the egg, but this method is a little tedious. I need to find some cast iron, straight sided muffin molds. The mustard greens are from Osmo Gaia farm, the morels are gathered by Bittersweet farm, and the eggs are from the co-op.