Eierschwaemme (Mushrooms with Scrambled Eggs)
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 100 | grams |
butter
|
|
| 500 | grams |
mushrooms
king boletes or chanterelles |
|
| ½ | each |
onions
very finely diced |
|
| 50 | grams |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | small |
parsley leaves
bunch, finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1E+2 | grams |
butter
|
|
| 5E+2 | grams |
mushrooms
king boletes or chanterelles |
|
| 0.5 | each |
onions
very finely diced |
|
| 5E+1 | grams |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | small |
parsley leaves
bunch, finely chopped |
*
|
Directions
Clean the mushrooms.
On large king boletes, remove the spongy greenish pores.
Cut large mushrooms into slices.
Melt 50 grams butter in a saucepan, and fry the onion until transparent.
Add the mushrooms, and briefly sauté.
Add the chopped parsley.
Meanwhile fix the scrambled eggs.
When done, add the sautéd mushrooms, stir and serve.
Serve with salad.
