Stick Sponge Scrambled Eggs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small onion (s)
- 1 tablespoon butter
- 100 g mushrooms (stick spones, best just the hats), cleaned
- 2 egg (s)
- 1 dash milk
- some water
- salt and pepper
- Chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Cut the onion into small cubes and sweat in the butter until translucent. Now add the stick sponges and fry. You might want to add some water to the pan.
- Now pour the beaten eggs and some milk over it. Let the eggs set. Season to taste with salt and pepper and stir in the chives. Bread, fried potatoes and a glass of milk go well with this.
- Stick sponges grow on dead wood, just like the similar-looking, poisonous green-leaved sulfur head. The stick sponge, in contrast to it, has a ringed handle and it is golden yellow, not yellow-greenish like the sulfur head.
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