Mushrooms with fried eggs

Ingredients for 2 servings:

• 150 g mushrooms, brown
• 4 m.-sized eggs
• ½ bunch chives and some for sprinkling
• 1 tbsp rapeseed oil or sunflower oil
• some herb butter
• some salt and pepper, colored or black, from the mill
• 1 tbsp butter
• Mustard, medium hot or hotter, approx. 0.5 – 1 tsp
• e.g. paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Clean and quarter the mushrooms. Rinse the chives, shake dry, and finely chop. Heat rapeseed or sunflower oil with a little herb butter in a pan and fry the mushroom quarters, seasoning with salt and a few turns of freshly ground black or mixed pepper. Then remove from the pan. Heat the remaining rapeseed or sunflower oil and butter in the pan. Crack in the eggs and fry for about 1 minute, until the edges begin to brown. Then carefully flip the eggs and cook until cooked through. Then remove from the pan. Return the mushroom quarters to the pan and heat through. Stir in the mustard and chives. Arrange the mushrooms and fried eggs on plates and sprinkle with paprika and chives, if desired. Serve with fresh bread or mashed potatoes.