Chanterelle with Egg

For the egg mushrooms with egg, clean the mushrooms, wash briefly if necessary, drain and cut into coarse pieces.

Fry the finely chopped onions in hot clarified butter. Add the chanterelles and sauté over high heat for about 10 minutes.

Beat the eggs with sour cream, pour over the mushrooms and let them set while stirring constantly. Season with salt and pepper.

Arrange the mushrooms with egg on warmed plates and sprinkle with chopped parsley.

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