in Recipes

Scrambled eggs with herbed chanterelles

updated

Spread the love

Ingredients for 4 servings:

  • 8 eggs
  • 2 tbsp flat-leaf parsley, chopped
  • Salt
  • pepper
  • 250 g chanterelles, fresh and preferably small
  • 50 g herb butter
  • 2 spring onions, cleaned, finely rolled with as much green as possible

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

on black bread or as a breakfast roll

Beat the eggs with chopped parsley, salt, and pepper. Clean the chanterelles, halving them if necessary (under no circumstances(!) allow them to come into contact with water). Melt the herb butter in a pan, briefly sauté the spring onions, add the chanterelles and sauté for 2-3 minutes. Add the egg mixture and let it set slowly over medium heat without stirring. The scrambled eggs are ready when the egg mixture is no longer sticky, but still has a moist surface.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cardoons with almonds

Scrambled eggs with crab and dill on bread