Chanterelle Gröstl with Watercress

For the chanterelle gröstl with watercress, clean the chanterelles well, but do not wash them, and cut them into bite-sized pieces. Finely chop the onion and bacon and lightly fry both in hot butter or clarified butter.

Slice the cooked potatoes, add and fry until crispy. A few minutes before the potatoes are cooked, add the chanterelles and roast until crisp. Season everything with salt and plenty of freshly ground pepper.

Beat the eggs in a glass and pour over the mushrooms. Allow to set only briefly so that the eggs do not become too dry, then stir once. Arrange chanterelle gröstl in portions, sprinkle with freshly cut watercress and serve with crusty white bread.

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