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🍽️ Mushroom Scrambled Eggs on Toast

360 kcal · 30 min · 4 servings

Ingredients

• 4 slices white bread
• 300 g chanterelles
• 3 tbsp butter
• salt
• pepper (cracked)
• 6 eggs
• 4 tbsp heavy cream
• 2 tbsp freshly chopped herbs (rosemary and thyme)

Instructions

1. 1. Turn the oven to the grill setting and preheat it.
2. 2. Cut the bread slices in half.
3. 3. Place the bread halves on the oven rack.
4. 4. Toast the bread under the grill until golden brown on both sides.
5. 5. Clean the chanterelle mushrooms of dirt and debris.
6. 6. Cut large mushrooms in half, but leave small mushrooms whole.
7. 7. Heat one tablespoon of butter in a frying pan.
8. 8. Fry the mushrooms in it for two to three minutes until golden brown.
9. 9. Season the mushrooms with salt and pepper.
10. 10. Whisk the eggs together with the cream in a bowl.
11. 11. Heat another frying pan with one tablespoon of butter.
12. 12. Pour the egg and cream mixture into the pan.
13. 13. Cook the scrambled eggs until they are done.
14. 14. Season the scrambled eggs with salt and pepper.
15. 15. Take the toasted bread slices out of the oven.
16. 16. Spread the remaining butter on the bread.
17. 17. Sprinkle the herbs over the bread.
18. 18. Place the bread on the plates.
19. 19. Place the scrambled eggs and mushrooms on the bread.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 360
• Protein: 16 g · Fett/Fat: 21 g · Carbs: 26 g