Breakfast Eggs Mushrooms
Last updated 6/12/2012 12:57:05 AM. Recipe ID 19501. Report a problem with this recipe.
Title: Chanterelle scramble
Categories: Breakfast, Eggs, Mushrooms
Yield: 4 Servings
8 oz Chanterelle mushrooms
8 ea Eggs
2 oz Butter
1 x Freshly ground pepper
Thinly slice the chanterelles (pfifferlingen) 4-8 oz. or as many as
found. Melt the butter in a heavy saucepan on a low heat. Mix ub tge
chanterelles and cook them for 10 minutesm stirring occasionally.
While they are cooking, beat the eggs with the pepper. Stir them
into the mushrooms and keep stirring on a low heat until they are set
to a creamy creamy.
Chanterelle mushrooms go superbly with eggs to make a dish of creamy
yellow colours. Lightly boiled potatoes or wholewheat bread and
butter are better accompaniments than toast.
The Countryside Yearbook,
A Cook's Calendar
Van Nostrand Reinhold Company, New
19 Submitted by John Hartman Indianapolis, IN
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