Scrambled eggs with chanterelles on toast

Ingredients for 4 servings:

• 400 g chanterelles, fresh
• 1 onion(s), diced
• 2 tbsp butter or margarine
• 2 spring onions
• 1 bunch of chives, cut into rolls
• 1 bunch of parsley, equivalent to about 8 – 10 stalks
• 4 sage leaves
• 2 garlic cloves
• 8 eggs
• 4 cl milk
• 1 tsp, leveled salt
• 1 tsp, leveled pepper
• 1 tsp, crushed paprika powder, sweet
• 1 tbsp, heaped flour
• 8 slice(s) Tilsiter, Gouda or Edam, or mixed
• 4 slices of cooked ham
• 4 slices of Serrano ham or other raw ham
• 8 slices of toast
• some Parmesan, freshly grated
• 1 tomato(s)
• 8 basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

luxurious breakfast or tasty dinner

Clean the chanterelles and drain well. Dice the onion and sauté in a pan with butter over medium heat until translucent. Then add the chanterelles. Meanwhile, cut the spring onions and chives into small rolls, about 0.5 cm wide. Chop the parsley and garlic, and slice the sage. Bundle the leaves together crosswise and cut into 1-2 mm wide strips. Slice or dice the tomato. Whisk the eggs with the milk, salt, pepper, paprika, and flour, and stir into the translucently sautéed onions and chanterelles with a wooden spoon. Cut the cheese slices and cooked ham into small pieces or strips, add them as well, and mix well. Add the spring onions, chives, parsley, garlic, and sage and mix well. Serve the scrambled eggs on the toast and garnish with the tomato slices, basil leaves, and Serrano ham. Grate a little Parmesan cheese over it, then serve.