Scrambled Eggs with Chanterelle Mushrooms & Herbs

Earthy mushrooms and fresh herbs elevate farmstead eggs in this stunning scramble.

Ingredients:
6 eggs
F&L Chanterelle mushrooms with herbs
¼ cup milk or cream
Tomme cheese
Sea salt and fresh ground pepper
Freshly-chopped parsley

Method:
1. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.

2. In a sauté pan, melt about 1 tablespoon of butter over medium heat. Once heated, slowly pour in egg mixture and cook until set, stirring occasionally.

3. Turn off heat and stir in Chanterelle mushrooms and a grating of Tomme. Garnish with parsley.

View Complete Recipe Index

this week's recipes
autumn arrives

feature story
preserving summer

from the farm
photo gallery

archives