Appetizers, Autumn, Breakfast

Chanterelle breakfast (toasts and scrambled eggs)

September 9, 2017

chanterelles on toast

How do you deal with stress? Pre-travel stress in particularly?
I must admit I don’t do too well ;) So instead just relaxing and enjoying the most beautiful Indian summer, I can feel how my muscles clench.
It’s ridiculous. I’ve been traveling enough to have an idea what to pack, how to pack and how to get around. I’m not traveling alone this time and still, there it is this uneasy feeling a few days before travel.
I did three loads of washing, stared into my mobile, stared into my iPad, did yoga, stared out of the window, changed Spotify playlists million times and still didn’t find the right one to fit this mood, chatted with a friend, read what to wear for a long flight, even though I already know. Sigh… Finally, I came to conclusion to try to do something more useful, so I’m writing a post for you.

chanterelles on toast

Chanterelles are called in Polish – kurki (chicks), but in Ukrainian, they are called lisiczki (foxy ladies). Both names remind me of children stories and magic.  They are delicious as well, although hard to clean. Anyway last weekend I had a treat, chanterelles with scrambled eggs and on the toast. I couldn’t decide what to eat first :o

Chanterelles with scrambled eggs

Chanterelle breakfast (toasts and scrambled eggs)

Chanterelle breakfast (toasts and scrambled eggs)

Makes 4 toasts Recipe adapted from White plate

  • 250-350g fresh chanterelles
  • 1 Tbsp oil
  • 1 Tbsp butter
  • 1 shallot, chopped
  • salt and pepper to taste
  • pinch of smoked paprika
  • 1/2 bunch parsley, chopped
  • 2-3 Tbsp double cream
  • 1 Tbsp lemon juice
  • a few slices of your favourite bread, toasted
  • freshly shaved Parmesan cheese, for serving
Clean and dry the chanterelles.
Heat a big pan over medium heat. Once it's hot add butter and oil. When it heats up add the shallot and fry for 1-2 minutes or until softens.
Add chanterelles and fry for 4-5 minutes. Season with salt, pepper, and paprika.
Add most of the parsley, cook for a minute or two. Add cream and lemon juice. Stir and serve over the toasts.
Garnish with chopped parsley and parmesan shavings.
Scrambled eggs
You can use part of the chanterelles or all to make scrambled eggs with chanterelle.
Prepare scrambled eggs the way you like it (you may use less cream than usual), once they are almost ready to add in previously prepared chanterelles. Mix it and serve.

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