Savouring saffron: Elevate your autumn breakfast with forest finds

Scrambled eggs with mushrooms are a dish beloved by enthusiasts of these forest treasures. The most popular version is scrambled eggs with chanterelles, but it has a delicious competitor—saffron milk caps. Vibrant in colour, tantalizing in taste, and truly valuable in the basket, saffron milk caps. How should they be properly prepared?

If you've been lucky enough to bring home saffron milk caps from the forest (or at least from a trusted sales point), the first item on your ingredient list is secured. You probably have the remaining ingredients in your kitchen. Check out the best way to fry scrambled eggs with saffron milk caps and how and when to season them. This will be your dream autumn breakfast.

The saffron milk cap, also known as the "king of the forest," is one of the most prized mushrooms in Poland. Its distinctive orange colour and soft, juicy flesh make it easily recognizable to connoisseurs, but it's worth noting that beginners might confuse it with less tasty varieties. Its unique flavour and nutritional value make it great in the kitchen. Saffron milk caps are a real treat for all foraging enthusiasts, chefs, and gourmets! The question remains - how can you find them? According to the State Forests' regular communications, they most frequently grow in grasses in pine self-sown forests. However, saffron milk caps do not like cold nights, so although the season lasts until November, hurrying to collect them is better.

The flavour of mushrooms is enhanced by sautéed, browned onions - a recipe for scrambled eggs with saffron milk caps cannot do without them. Below are the proportions for breakfast for two.

Ingredients:

• 250 grams of saffron milk caps,
• 4 eggs,
• 1 small onion,
• 1 tablespoon of butter,
• Salt and freshly ground black pepper to taste.

 Preparation:

1. To prepare scrambled eggs with saffron milk caps and onions, clean the mushrooms. Cut the saffron milk caps into smaller pieces.
2. Peel and finely chop the onion.
3. Heat a little butter in a frying pan. Add the onion and fry it over low heat until it becomes translucent.
4. Add the saffron milk caps to the golden but not burnt onions and fry for a few minutes until they are slightly browned and softened.
5. Crack the eggs into a glass cup - don't crack them directly onto the pan if one is bad, which could ruin the entire dish.
6. Pour them onto the pan with the saffron milk caps and onion, starting by stirring the whites. Over medium heat, gently stir, and finally, set the scrambled yolk as well.
7. Season with salt and pepper to taste.
8. Serve hot, for example, with bread. Pro tip: I don't recommend serving scrambled eggs in a hot pan as they will continue to cook.