Scrambled eggs with chanterelle mushrooms

Oeufs brouillés aux chanterelles : instructions

• 1
  Trim the dirty stems off the chanterelles if necessary. Do not wash these mushrooms, as they will absorb too much water. To clean them, use a damp cloth or paper towel, or a lightly dampened pastry brush.
• 2
  Peel the garlic, remove the germ, and slice it thinly.
• 3
  In a mixing bowl, crack the eggs and add the crème fraîche. Season with salt and pepper, then stir a few times to combine.
• 4
  Heat a little oil in a skillet over medium heat, then add the chanterelles and garlic. Season lightly with salt and pepper, and cook until golden brown, about a minute or two. Don’t cook them any longer, or the chanterelles will shrink too much.
• 5
  Pour the contents of the mixing bowl over the mushrooms, and immediately toss the mixture with a spatula.
• 6
  Let it cook for a few minutes, stirring the scrambled eggs regularly, and remove from the heat when they reach the right consistency. Personally, I like them slightly runny!
• 7
  Serve the scrambled eggs immediately, after sprinkling them with chopped chives.