Oeufs brouillés aux chanterelles
Serves : 2 people
Preparation : 15 minutes
Cooking : 10 minutes
Instructions
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.
Peel the garlic, remove the germ, and slice it thinly.
In a mixing bowl, crack the eggs and add the crème fraîche. Season with salt and pepper, then stir a few times to combine.
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.
Pour the contents of the mixing bowl over the mushrooms, and immediately toss the mixture with a spatula.
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!
Serve the scrambled eggs immediately, after sprinkling them with chopped chives.