To make the dressing for the egg mushroom dish with lettuce, mix the vinegar with powdered sugar, tarragon mustard, salt and pepper. Add the sunflower oil and mix everything to a creamy dressing. Marinate the lettuce with the dressing.
Clean the chanterelles, divide them into bite-sized pieces, cut the young onions into fine rings. Beat the eggs in a bowl and whisk with the cream. Season with salt and pepper. Heat a tablespoon of butter in a non-stick pan and sauté the onions with the mushrooms. When the mushrooms lose liquid, let it evaporate.
Then pour the egg mixture over the mushrooms and cook until creamy. Stir constantly with a wooden spoon. Arrange the mushroom egg dish on warmed plates, sprinkle with finely chopped chives and serve with the salad.