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Chanterelles and Scrambled Eggs on\u00a0Toast<\/p>\nChanterelles and Scrambled Eggs on\u00a0Toast<\/p>\n
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8\u201310 ounce Chanterelle mushrooms<\/p>\n
4 large eggs<\/p>\n
2 T. \u00a0extra-virgin olive oil<\/p>\n
sea salt (as needed)<\/p>\n
1\u20132 clove garlic (peeled and minced)<\/p>\n
\u00bc cup chopped flat leaf parsley<\/p>\n
freshly cracked black pepper<\/p>\n
1 T. \u00a0unsalted butter (at room temperature, divided)<\/p>\n
2 slice rustic bread (toasted and buttered)<\/p>\n
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Gently clean the chanterelles then pull them apart lengthwise into evenly sized strips. It\u2019s a small detail but tearing as opposed to slicing lets the heat get to a lot more edges of the mushroom creating a more interesting texture. Set aside. Crack eggs into a medium bowl and add a pinch of sea salt. Use a whisk to whip the eggs until uniformly pale yellow in color, about 30 seconds. Set aside. Heat a 12-inch saut\u00e9 pan with a lid over medium-high heat add olive oil and swirl the pan to completely coat the bottom. Lay the torn chanterelles in as close to a single layer as possible. Let them cook undisturbed until they begin to brown at the edges, about 3 minutes. Stir, then cook undisturbed for another 2 to 3 minutes until golden brown. Stir in the garlic, parsley, and a few grinds of black pepper, and cook, stirring, another minute or so until the garlic is fragrant. Remove from heat add 2 T. \u00a0butter and stir until melted. Cover and set aside in a warm place. Melt the remaining 1 T. \u00a0butter in an 8\u2011inch nonstick slope-sided skillet set over medium-low heat. When the butter is completely melted and beginning to foam pour the eggs into the center of the skillet and cook, without stirring, until a thin layer of cooked egg appears around the edge of the skillet. Then, using a small rubber spatula scrape the cooked edges of the eggs around the circumference of the skillet then use the spatula to loosen the eggs in the center. Keep the eggs moving constantly until creamy. Cut any thick curds that form with the spatula. Do not stop stirring, or leave the skillet\u2019s side for more than a few seconds. I like to remove them from the heat when they\u2019re still a bit runny on the top. The whole process should take less than 2 minutes. Immediately top the buttered toast slices with the warm soft eggs, then spoon some of the garlicky mushrooms over the eggs. Finish with a sprinkle with sea salt and a grind of black pepper. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chanterelles and Scrambled Eggs on\u00a0Toast 8\u201310 ounce Chanterelle mushrooms 4 large eggs 2 T. \u00a0extra-virgin olive oil sea salt (as needed) 1\u20132 clove garlic (peeled and minced) \u00bc cup chopped flat leaf parsley freshly cracked black pepper 1 T. \u00a0unsalted butter (at room temperature, divided) 2 slice rustic bread (toasted and buttered) Gently clean the chanterelles then pull them apart lengthwise into evenly sized strips. It\u2019s a small detail but tearing as opposed to slicing lets the heat…<\/p>\n