Summary

Ingredients

• 8 egg (s)
• 2 tablespoon parsley, smooth, chopped
• salt
• pepper
• 250 g chanterelles, always fresh, as small as possible
• 50 g herb butter
• 2 spring onions, cleaned, fine rolls with as much green as possible

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Instructions

1. Beat the eggs with chopped parsley, salt and pepper, clean the chanterelles, cut in half if necessary (under no (!) Circumstances let them come into contact with water).
2. Melt the herb butter in the pan, sauté the spring onions briefly, add the chanterelles and simmer for 2-3 minutes, add the egg mixture and let it set slowly over medium heat without stirring too much. The scrambled eggs are ready when the egg mixture is no longer slimy, but still has a moist surface.