Scrambled Eggs with Chanterelles

Scrambled eggs with chanterelles are a simple yet very tasty dish made from fresh mushrooms. Served on toasted bread or toast, they make an excellent breakfast that will lure even the heaviest sleepers out of bed.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 400 g Mushrooms, oyster

  • 5 pieces Egg, fresh

  • pieces Salt, table

  • 1.5 spoons Parsley, fresh

Steps

  1. Clean the chanterelles with a damp cloth. Cut larger mushrooms into quarters, leave smaller ones whole or halve them. Peel and finely chop the onion.

  2. Pour oil into a pan and heat it. Add the chopped onion and sauté it until translucent, stirring occasionally. Add the sliced chanterelles to the sautéed onion and cook until all the liquid released by the mushrooms during cooking has evaporated.

  3. Crack the eggs into a bowl and gently whisk them with a fork. Pour them into the pan with the sautéed chanterelles. Season with salt and pepper. When the eggs are halfway set, roughly mix the contents of the pan with a spatula to combine the mushrooms with the eggs. Serve the prepared dish on plates, sprinkle with chopped parsley, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 95.96 kcal
  • Fat: 5.72 g
    • Saturated Fat: 1.23 g
  • Carbohydrates: 3.7 g
    • Sugars: 0.9 g
  • Protein: 6.17 g
  • Fiber: 1.01 g

Advice

You can substitute the onion with shallots or spring onions if desired.