Go Back
Toast with Scrambled Eggs & Chanterelles From Front on Plate
Print Pin

Toast with Scrambled Eggs & Chanterelles

This is an easy and super delicious toast that can be served for breakfast, brunch or lunch
Course Afternoon Snack, Breakfast, Brunch, Lunch
Cuisine All around
Keyword Easy, Gluten-Free, Quick
Cook Time 10 minutes
Servings 2

Ingredients

  • 2 slices (Gluten Free) Bread
  • 4 Eggs
  • 100-150 g Chanterelles & Trumpets cleaned and cut into smaller pieces if neeed
  • Flavorful cheese (I used Grana Padano) grated
  • Fresh parsley, to top roughly chopped
  • Olive oil, to fry
  • Sea salt

Instructions

  • Preheat three nonstick pans over medium heat with some olive oil.
  • Add the chanterelles and trumpets to one of the pans and season with sea salt. Let it fry until soft and golden brown.
  • Place the bread slices in one of the other pans and fry on each side until golden brown and warm.
  • When the chanterelles are ready lower the heat and keep them warm.
  • Add the eggs to the third pan, season with sea salt according to taste and stir to scramble. Fry until they reach desired consistency.
  • Place the bread on two plates, top with the scrambled eggs, fried mushrooms and top with grated cheese and chopped parsley. Serve warm.