Spring Morel & Meyer Lemon Socca with Sunny Eggs
Listen, I adore a formal French brunch, but sometimes I just want to sit on my patio in the California sun with a glass of slightly funky natural Chenin Blanc. Enter socca, the iconic, crispy-edged chickpea flatbread of Nice. The inspiration for this dish hit me last week when my favorite local forager, Julian, showed up at the kitchen door with a basket of the most magnificent spring morels. I knew immediately they needed a rustic, effortless canvas. I gave those beautiful, earthy sponges a gentle, butter-basted saute to coax out every drop of their perfume, and piled them high onto a hot, fresh socca. I crowned the whole glorious mess with a sunny-side-up egg and a heavy shower of bright Meyer lemon zest. That hit of sweet citrus is my ultimate West Coast secret weapon; it cuts right through the rich, savory butter. This recipe is incredibly close to my heart because it perfectly bridges my classic Parisian roots with my sun-drenched life here. If you cannot find morels, please do not stress. Throw in some chanterelles or torn oyster mushrooms instead. Just do not skimp on the butter, and make sure that egg yolk is perfectly jammy!
Featured Recipe
Spring Morel & Meyer Lemon Socca with Sunny Eggs
Listen, I adore a formal French brunch, but sometimes I just want to sit on my patio in the California sun with a glass of natural Chenin. Enter socca—the iconic, crispy-edged chickpea flatbread of Nice. We’re using it as a rustic canvas for the undeniable stars of spring: fresh morel mushrooms. By giving the morels a gentle, butter-basted sauté, we coax out every bit of their earthy perfume without losing their delicate texture. Crowned with a sunny-side-up egg and a shower of bright Meyer lemon zest, this is a bistro-worthy morning dish that feels completely effortless.
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Timeline
Ingredients
- 1 cup Chickpea flour(Sifted if clumpy)
- 1 cup Warm water
- 3 tbsp Extra-virgin olive oil(Divided (1 tbsp for batter, 2 tbsp for pan))
- 1 tsp Kosher salt(Divided)
- 1/2 lb Fresh morel mushrooms(Cleaned with a damp brush and halved lengthwise)
- 1 large Shallot(Finely diced)
- 3 tbsp Unsalted butter(Good quality, cultured if you have it)
- 2 sprigs Fresh thyme
- 1/4 cup Dry white wine(Something you'd drink, like a Chenin Blanc)
- 2 large Eggs(Pasture-raised)
- 1 Meyer lemon(For zest only)
- 2 tbsp Fresh tarragon and chives(Roughly chopped)
Instructions
- 1
In a mixing bowl, aggressively whisk together 1 cup chickpea flour, 1 cup warm water, 1 tbsp extra-virgin olive oil, and 1/2 tsp kosher salt. Let it sit on the counter to hydrate. Socca batter loves a little nap to develop a tender crumb.
5 min
Tip: You can do this up to 12 hours in advance and leave it in the fridge overnight.
- 2
Place a 10-inch cast iron skillet into your oven and preheat the oven to 450°F (230°C). We want the pan screaming hot before the batter hits it, which guarantees those beautiful, lacy, crispy edges.
10 min
- 3
While the oven works, prep your produce. Carefully wipe 1/2 lb fresh morel mushrooms with a damp pastry brush—please never soak them, they're like little sponges! Slice them in half lengthwise. Finely dice 1 large shallot.
10 min
Tip: If your morels are particularly large, you can quarter them. The goal is bite-sized pieces that will cook evenly.
- 4
Once the oven is at temperature, carefully pull the hot skillet out. Swirl in the remaining 2 tbsp extra-virgin olive oil—it should shimmer and almost smoke immediately. Pour in the rested socca batter and carefully return the skillet to the oven. Bake until the center is set and the edges pull away and look deeply golden.
12 min
Tip: Keep an eye on it during the last few minutes; socca can go from golden to burnt quickly in a hot oven.
- 5
Now for the magic technique: the gentle sauté. Place a separate skillet over medium-low heat. Melt 3 tbsp unsalted butter until it barely foams. Add the diced shallots and 2 sprigs fresh thyme. We are coaxing out the sweetness without taking on any color. After 3 minutes, fold in the prepared morels. Sauté gently for 5 minutes until they soften and surrender their earthy perfume. Pour in 1/4 cup dry white wine and simmer gently until the liquid reduces to a lush glaze. Season with the remaining 1/2 tsp kosher salt and remove from heat.
10 min
Tip: Resist the urge to turn up the heat! A gentle sauté respects the delicate structure of the morel and creates a richer, silkier pan sauce.
- 6
In a small nonstick pan over medium heat, fry 2 large eggs sunny-side up (or however you prefer them) in a tiny splash of oil or dab of butter. I like crispy edges with a perfectly runny yolk to sauce the socca.
4 min
- 7
Slide the hot, crispy socca out of the cast iron pan onto a wooden serving board. Spoon those glorious, butter-bathed morels right over the center, discarding the thyme sprigs. Top with the sunny-side-up eggs. Grate the zest of 1 Meyer lemon over the whole affair and shower with 2 tbsp fresh tarragon and chives. Cut into rustic wedges and serve immediately.
2 min
Tip: The Meyer lemon zest is the California secret here—it cuts through the richness of the butter and egg yolk instantly.
Chef's Notes
Morels are the undeniable royalty of the spring forest. Because they are hollow and delicate, treating them to a gentle sauté rather than a hard, ripping-hot sear preserves their luxurious texture. Paired with the nutty crunch of socca, this is my ultimate weekend morning comfort food.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.