What more could you want in a great, simple, and speedy breakfast? A delectable Polish delicacy made with eggs and fresh chanterelles is called scrambled eggs with chanterelles. This well-liked meal is frequently served for breakfast or as an entrée side for dinner.
The subtle mushroom taste of scrambled eggs is enhanced by the addition of herbs or seasonings like cream or chives. Both fans of traditional food and those seeking out new flavors will enjoy this dish.
Eggs in a Scramble with Chanterelles
The recipe calls for 300 grams of chanterelles.
- Eight ovum
- A little lard or butter for frying, bread or rolls, and salt and pepper to taste—this takes about half an hour and yields two generous servings.
The recipe for chanterelle-topped scrambled eggs
300 g of chanterelles should be well cleaned. Trim the stem of any filthy sections. To eliminate extra water, put everything in the pan and cook it gently.
Snacking
Add a little butter or lard and cook the mushrooms gently (I like lard; see photo below) until they are no longer moist. The chanterelles normally take fifteen minutes to fry. At this point, it turns golden. Because it’s a little cartilaginous, I really enjoy this kind of mushroom. A longer cooking time gives the chanterelles a more “meaty” quality and browning.
Cook the eight extra eggs. Place the eggs inside. To taste, add black pepper and salt. Add the chives and mix or sprinkle. Serve with bread or buns.
We really hope you enjoy this chanterelle and scrambled eggs recipe.
Have fun with your food! Yum!