Scrambled Eggs with Chanterelles
5.0 (1)
Ingredients
- check_circle300g chanterelle mushrooms
- check_circle 6 eggs
- check_circle salt
- check_circle butter
- check_circle red pepper
- check_circle black pepper
Preparation
- Clean and slice the mushrooms. If they are small, there's no need to remove the spongy part.
- Sauté the mushrooms in butter for about 10-15 minutes until the water evaporates and they turn slightly reddish.
- Prepare the eggs and add them when the mushrooms are ready.
- Add red pepper, salt, and black pepper. Enjoy!
- Recommendation: Serve for breakfast, lunch, or early dinner. Pairs perfectly with a salad of tomatoes and cucumbers.
schedule
13/09/21