Friedhelm's scrambled eggs with oyster mushrooms

Ingredients for 2 servings:

• 60 g oyster mushrooms
• 3 large eggs
• 1 onion(s)
• 1 garlic clove(s)
• ½ bunch chives
• 6 cherry tomatoes
• Salt and pepper, from the mill to taste
• oil

Instructions

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

Clean the mushrooms, remove the stems and cut into bite-sized pieces, then drizzle with a little lemon juice. Peel and finely chop the onion and braise it with the mushrooms in a non-stick pan with a little vegetable oil over medium heat until the onions are translucent. In the meantime, dice the cherry tomatoes and finely chop the chives. Crack the eggs into a bowl, beat well with salt and pepper, then add ¾ of the chives and stir in. Add the tomato pieces to the oyster mushrooms and onions and braise briefly, then stir in the egg mixture. Let the eggs set briefly and let stand for 3-4 minutes with the heat off, until the eggs are completely set. Place the scrambled eggs on a plate and sprinkle decoratively with the remaining chives. Serve with fresh bread rolls.