Chanterelle with Eggs and Herbs

GET organic
500 g Chanterelle
4 eggs
60 g butter/or some olive oil
2 TBS parsley or chives, chopped
Optional: 2 TBS cream/chopped onions

DO
Wash golden chanterelle (Cantharellus cibarius), (images) dry well on towel. Chop mushrooms in half. Heat butter in pan. Beat eggs. (Can add optional cream to egg mixture. If onions are to be used, fry them.) The butter not too hot, add mushrooms. When golden, pour egg mixture on top, turn heat down. Sprinkle with some of the herbs. When cooked, serve with the rest of the herbs.

An alternative way is to do the mushrooms in a separate pan and the eggs, scrambled or as omelette in another. This dish is a good breakfast, but also a hearty dinner, served with steamed potatoes and a green salad.