Summer breakfast delight: Scrambled eggs with chanterelles recipe

Summer is not only a time for long walks, vacations, and relaxing in the sun. It's also the season when delicious mushrooms appear in the forests, among which chanterelles start to reign. These aromatic mushrooms are perfect for many dishes, and one of the simplest and most delicious ways to prepare them is scrambled eggs with chanterelles.

Scrambled eggs with chanterelles are a real treat for lovers of gourmet breakfasts. When the season for these aromatic mushrooms arrives, it's worth using them in the kitchen to add a unique flavour to your meals. Although making scrambled eggs with chanterelles is relatively simple, a trick makes this dish unique. Find out how to prepare the perfect scrambled eggs with chanterelles in a few steps.

Ingredients:

          
• 4 fresh eggs,
• 200 grams of cleaned chanterelles,
• 1 medium onion,
• 1 tablespoon of butter,
• Salt and pepper to taste,
• Chives or parsley for garnish.

Instructions:

            
1. Finely chop the onion, and cut the chanterelles into smaller pieces.
2. Heat the butter in a pan and sauté the onion until translucent.
3. Add the chanterelles and cook them on medium heat until the excess water evaporates.
4. Crack the eggs into the pan with the mushrooms and allow the egg whites to set slightly.
5. Gently stir the mixture with a wooden spoon, being careful not to break the yolks.
6. Season the scrambled eggs with salt and pepper to taste.
7. Serve the scrambled eggs with chanterelles immediately, garnished with fresh chives or parsley.

Scrambled eggs with chanterelles are an excellent summer breakfast choice. Using fresh ingredients and the right preparation technique, you can create a dish that will satisfy even the most demanding gourmets. Try this recipe and see how delicious scrambled eggs with chanterelles can be!