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Scrambled eggs with chanterelles

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Ingredients for 4 servings:

  • 750 g chanterelles
  • 60 g butter
  • 2 tbsp parsley
  • 3 eggs
  • 4 tbsp milk
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the mushrooms and drain well, halving or quartering large ones and leaving small ones whole. Sauté in hot butter over high heat until soft, adding chopped parsley. Beat the eggs, milk, and salt. Once the mushroom juices have evaporated, pour over the mushrooms. Stir frequently until the eggs set.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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