Creamy Mushroom Pan with Eggs
Trim the mushrooms and cut into small pieces depending on the size. Peel the onion and finely chop.
Heat butter in a pan and fry the mushrooms and onion for about 10 minutes. Drizzle with lemon juice. Pour in the cream and boil down to a creamy sauce.
Boil the eggs in water until as soft as wax. Drain the eggs, peel and halve. Rinse the chives, shake dry and chop. Season the mushrooms with salt and pepper.
Serve the mushrooms with the eggs and sprinkle with chives.