Clean / brush the chanterelles and cut into small pieces. Peel and dice the onion. Peel and finely dice the garlic clove. Heat butter (2 tbsp) with sunflower oil (1 tbsp) in a pan. Fry the onion cubes with the garlic clove cubes until translucent. Add the sliced chanterelles and fry everything for about 7 - 8 minutes. Beat the eggs and whisk with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and ground turmeric (2 big pinches). Spread / drizzle the egg mixture over the chanterelle pan and let everything set with the lid. quarter and divide between 2 plates and serve with bread and butter. Add coarse sea salt from the mill and colored pepper from the mill to season.