FRAICHE SCRAMBLED EGGS WITH CHILI FRIED MUSHROOMS
Scrambled eggs may seem a simple thing to do, however, most of the people got the technique wrong. The eggs are supposed by be heated up slowly and stirred constantly because this is how they become creamy. They are very good to serve with mushrooms, and (like here) on toasted bread.
4 servings:
Mushrooms:
200 g wild mushrooms, sliced
2 tbsp olive oil
1 garlic clove, halved
2 shallots, chopped
1 red chili, chopped
salt, pepper to season
4 toast breads
In a hot pan, fry all the ingredients until the mushrooms are cooked (when they no longer sweat) and are lightly browned. Remove the garlic, and keep hot. In the same pan, add a little more olive oil and fry the breads briefly (you may need to hold them down with the spatula so they get a good contact with the hot pan surface). Keep hot until you are finished with the eggs.
Scrambled eggs:
8 eggs
60 g/2 oz butter
salt, pepper
4 tbsp creme fraiche
4 tbsp chives, chopped
Take a pan and put it on LOW heat. Add the eggs and half of the butter and start stirring the eggs. After some minutes, the eggs will start to settle - add the rest of the butter. When the eggs have almost settled, they should still be creamy with fine streaks of egg white running between the creamy egg yolkk mass. Add the fraiche, seasoning, chives, and stir. Remove from heat. Pour the eggs over the toasted bread and top with mushrooms.