John Myers
Contents
show
Ingredients
- 300 g Porcini mushrooms fresh, cleaned, sliced
- 2 tbsp Diced onions
- 1 Garlic cloves chopped
- 2 tbsp Finely chopped leaf parsley
- Extra virgin olive oil
- Salt
- Pepper from the grinder
- 4 Free range eggs
- Butaris (clarified butter)
Instructions
- Quickly fry the stone mushrooms in olive oil. Fold in the onion, garlic and parsley and cook briefly. Season with salt and pepper. Beat the eggs and whisk well. Season with salt. Melt Butaris in a pan. Add eggs. Remove the pan from the heat. Two Fold in the fried porcini mushrooms and let the eggs set until juicy while stirring.
- Arrange the scrambled eggs on the plate. Put on the stone mushrooms. The "South Tyrolean Vesperbrot" goes well with it. It is in the cookbook. A delicious wine or a beer and you have a wonderful snack.
