Scrambled eggs with chanterelles and tomatoes

Ingredients

• 165 gEggs (3 piece)
• 100 gchanterelles or mushrooms
• 100 gTomatoes
• 5 gButter
• 40 gWholemeal bread (1 slice)
• Salt, pepper, chives
• 50 gCucumber
• 30 gSalad leaves

How to make it

1. Clean the mushrooms and halve the big ones. Cut the tomatoes into wedges.
2. Melt the butter in the pan, fry the mushrooms over high heat for four minutes until they colour. Season with salt.
3. Beat the eggs, turn the heat down low, pour the eggs over the mushrooms. Push them slowly from the edge to the middle with a spatula.
4. Take the pan off the heat while the egg still glistens. Serve with the tomatoes, chives and bread.
5. Add cucumber slices and a few salad leaves on the side.

One tip

Scrambled eggs carry on cooking on the plate. What looks done in the pan is dry by the time you eat it.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.