Egg Dish with Mushrooms

Clean the mushrooms, cut them into slices or, if necessary, also into quarters or eighths if they are large mushrooms. Finely dice the shallots. Cut the bacon into thin strips and chop the herbs.

In a frying pan, fry the bacon strips in hot oil, then sauté the shallots and finally add the mushrooms. Season with salt and pepper. Sauté gently until all the liquid has boiled away and season with herbs. Either pour everything out of the frying pan onto a warm plate or take a second frying pan. Melt the butter in it, pour in the whisked, seasoned eggs and gently fry. When it is about two-thirds done, add the steamed mushrooms, quickly fold them in very lightly and serve on the spot, preferably on toasted farmhouse or white bread.

Drink: A light Riesling from the Mosel, for example from the Wilhelm Haag winery in Brauneberg.

Our tip: Use bacon with a fine, smoky note!

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