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Chanterelles with scrambled eggs

Tamasin Day-Lewis from Tamasin's Weekends
A stunningly simple dish from Tamasin Day-Lewis - richly flavoured and vibrant yellow eggs, butter and golden chanterelles

Chanterelles with scrambled eggs

Method

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1. Crack the eggs into a bowl and whisk lightly with the double cream.

2. Heat a film of olive oil in a large heavy based frying pan. Add the garlic clove and bay leaf, and fry briefly over medium heat until the garlic just starts to brown. Remove from the pan.

3. Throw in the chanterelles, and cook quickly over medium-high heat, tossing and turning until they are just tender and have released their juices.

4. Add the butter. Once melted and starting to sizzle, pour in the egg mixture. Gently push the eggs around with a wooden spoon until they are runnily set. Season with salt and freshly ground pepper.

5. If you wish, serve with hot buttered toast.

Comments add a comment

llewellyn2manyells | Posted 03-Jul-08

Superb recipie, absolutley delicious.

Serves: 2

Prep: 15 min
Cook: 10 min

Ingredients

Main:

4 Eggs
1 tbsp double cream
extra virgin olive oil
1 garlic clove
1 bay leaf
225g chanterelles, thinly sliced
50g unsalted Butter
salt and fresh ground black pepper
hot buttered toast (optional), to serve