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Scrambled eggs with chanterelles, the perfect breakfast for Sunday
Fall is on the way. It’s the season for mushrooms, grapes, pumpkins and venison. With all these ingredients so many awesome recipes can be shared. I love the autumn with all the warm colors. Unfortunately it’s only a short period. Within no time, the weather will turn into the cold and wet winter season.
Scrambled eggs with chanterelles are delicious for breakfast. This recipe gives a smooth start into the fall. Hopefully you will enjoy this simple but great dish as much as I do.
Fall greetings posted in the Chef’s Handyman food blog: Scrambled eggs with chanterelles
Simmer the chanterelles with 2 tbsp. of olive oil in a non-sticking frying-pan on low heat for 5-8 minutes. Cover the pan for the last 2 minutes.
Crack 4 eggs and place them in a bowl. Add 4 tbsp. of cream. Season them with salt and black pepper. Add chopped herbs. Heat olive oil in a non-sticking frying-pan. Reduce heat on low and add the egg mixture. Simmer for some minutes until the eggs have been set. Fold in 2 tbsp. of sour cream.
Place the scrambled eggs and the chanterelles on plates. Garnish with herbs.
Shopping list for 2 serves:
Eggs: 4
Herbs: Garden Herbs
Mushrooms: 200-300 g or 8-10 oz. chanterelles
Dairy Products: 4 tbsp. cream, 2 tbsp. sour cream
Spices: Salt, black pepper
Oil: Olive Oil
Bon appetite, have a great Sunday, yours Chef’s Handyman team.
