Scrambled Eggs with Cauliflower Mushrooms and Toast
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- ½ Baguette
- 400 grams Cauliflower mushroom
- 8 eggs
- salt
- freshly ground peppers
- ½ onion
- ½ bunch Chives
- clarified butter (for sauteing)
- fresh parsley (for garnish)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Cut the baguette into uniform slices and place on a baking sheet. Place in the oven and toast on both sides.
3.
Whisk the eggs until frothy and season with salt and pepper. Finely dice the onions and chives and add to the eggs.
4.
Wipe the cauliflower mushrooms with a damp cloth and cut into small pieces.
5.
Heat two pans, and add a bit of clarified butter to each. Sauté the mushrooms in one for about 5-10 minutes and cook the eggs in the other.
6.
Divide the scrambled eggs evenly over the toast, top with the cauliflower mushrooms and garnish with fresh parsley. Serve immediately.
