Toast with scrambled eggs and chanterelles

tosty z jajecznicą i kurkami

Elegant, tasty and dry breakfast. A dish that will also work for brunch or lunch.

It has everything you need: crispy bread, buttered eggs and aromatic mushrooms.


for 2 people

  • 4 slices of bread
  • 5 eggs
  • 2 tablespoons of butter
  • 100g of chanterelles
  • a pinch of dried garlic
  • 1 teaspoon chopped parsley
  • 2 tablespoons of butter
  • salt

Wash and dry chanterelles.

Heat 1 tablespoon of butter in the pan. Add the chanterelles, season with salt and dried garlic. Fry until golden (approx. 5 minutes) and sprinkle with parsley at the end.

In a large frying pan or using a toaster, toast the bread slices on both sides (I don’t have a toaster so brown them in the pan.

Prepare scrambled eggs. In a separate pan, melt 1 tablespoon of butter. Add the eggs, season with salt and keep stirring until the eggs are set.

Spread scrambled eggs on ready toasts, then sprinkle them with fried chanterelles. Give it once.

Enjoy your meal!

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