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🍳 Chanterelle Scrambled Eggs

309 kcal · 30 min · 4 servings

Chanterelle Scrambled Eggs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Clean the chanterelles with a kitchen towel.
  2. 2. Quarter the mushrooms according to their size.
  3. 3. Halve the onion and remove the skin.
  4. 4. Dice the onion into small cubes.
  5. 5. Wash the parsley and pat it dry.
  6. 6. Remove the parsley leaves from the stems.
  7. 7. Finely chop the parsley leaves.
  8. 8. Whisk the eggs in a bowl.
  9. 9. Season the eggs with salt and pepper.
  10. 10. Mix the eggs well with the seasoning.
  11. 11. Heat the oil in a pan over high heat.
  12. 12. Sauté the onions and chanterelles together.
  13. 13. Cook the vegetables for about 3 minutes.
  14. 14. Pour the egg mixture over the vegetables.
  15. 15. Let the eggs set for 30 seconds.
  16. 16. Get a spatula ready.
  17. 17. Turn the egg mixture in the pan.
  18. 18. Push and scrape the eggs around.
  19. 19. Do this for about 4 minutes.
  20. 20. Wait until the eggs are fully set.
  21. 21. Make sure they start to brown slightly.
  22. 22. Serve the scrambled eggs on plates.
  23. 23. Garnish the dish with the parsley.

Nutrition per serving