John Myers
Chanterelle and Potato Pan with Bacon and Egg
The perfect chanterelle and potato pan with bacon and egg recipe with a picture and simple step-by-step instructions.
- 400 g Small potatoes
- 300 g Chanterelles
- 80 g Streaky bacon cubes
- 1 size Onion
- 30 g Clarified butter
- 3 Eggs size L.
- 3 tbsp Cream
- 3 Heaped tablespoons Finely chopped parsley
- Pepper salt
- Brush and clean mushrooms (do not wash). Cut larger ones into small pieces. Peel the onion and cut into large cubes. Cook the potatoes in well-salted water with the skin on until cooked. (also some from the day before). Let cool down a little after cooking and draining. Then halve the very small ones with the peel, quarter the larger ones. Heat 20 g clarified butter in a larger pan and fry the potato wedges until crispy, adding salt and pepper.
- Meanwhile, heat the remaining clarified butter in a second pan and fry the bacon cubes first. When they are slowly starting to color, add the onion cubes and let them turn glassy. Then fry the mushrooms, season everything with pepper and salt and stew in the resulting juice until it has boiled away. This takes a maximum of 3 – 4 minutes.
- When the potatoes are nicely roasted all around, add the mushrooms and mix everything well. Turn the heat down halfway, whisk the eggs with the cream and parsley, season, pour over the mushroom-potato mixture and let set while stirring. But not for too long, because the egg should remain very slightly creamy.
- I was served this many years ago in a hut in Austria and I love this preparation. Except for the cleaning of the mushrooms, a “quick meal”. With the 30 min. Preparation time, approx. 20 min. Are allowed for cleaning the mushrooms.
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