SCRAMBLED EGGS WITH CHANTERELLE MUSHROOMS

Chanterelle mushrooms are flavorful and added in scrambled eggs, they turn an ordinary meal into a gourmet dish.

Advantages of this recipe are numerous: Tasteful,little calorific, healthy, balanced, easy and very quick to cook. Convinced?

Ingredients (4 servings)

  • 240 Gr Chanterelle mushrooms
  • 8 Eggs
  • 240 Ml Semi skimmed milk
  • 20 Ml Olive oil
  • 4 Large piches grated nutmeg
  • Salt and pepper as taste

Directions

  1. Cut gritty parts of mushrooms feet
  2. Brush mushrooms or wash them with water and a bit vinegar but remove them from water very quickly and immediately dry them on a cloth or on a kitchen paper (it would be a pity to lost their flavor in the water!)
  3. Cut heads and place them in a bowl
  4. Preheat 20 Ml olive oil in a fry pan and add mushrooms feet
  5. Cook over low heat for 15 minutes. Stir
  6. Break eggs in a bowl and add 240 ml milk, nutmeg and salt and pepper as taste
  7. Beat strongly until smoothy and airy
  8. Add mushrooms heads in the fry pan and salt as taste and cook for 3 minutes
  9. Deglaze with a bit water (about 80 Ml) and cook for 2 minutes
  10. Increase heat and add eggs mixture
  11. Keep on stirring and cook over high heat for 1 minute for a runny result