Scrambled Eggs with Summer Honey Mushrooms and Tarragon
Breakfasts • World
Description
Only summer honey mushrooms are suitable for this dish. Autumn or winter varieties do not work: The mushroom needs to have tender, thin flesh. In autumn, you can use the false honey mushroom (seroplatenchik), and in spring, scrambled eggs will turn out great with pre-processed morels or morels. The dish is served hot. You can enjoy it with a piece of delicious dark bread or a slice of cheese, and for mayonnaise lovers, mayonnaise.
Ingredients
- Chicken Egg 3 pieces
- Shallot 0 oz
- Tarragon to taste
- Water to taste
- Salt to taste
- Butter 0 oz
- Ground Black Pepper a pinch
- Salted honey mushrooms to taste
Step-by-Step Guide
Step 1
Finely chop the shallot and sauté it in vegetable oil.
Step 2
Place the caps of young summer honey mushrooms (not overripe: the gills should be light beige) in the skillet in such a way that they cover the bottom in a single layer.
Step 3
Add water to the level of the caps. Bring to a boil, reduce the heat to minimum, add a little salt, and simmer until the water completely evaporates.
Step 4
Add the sautéed onion, a small piece of butter, and heat on low for 1–2 minutes.
Step 5
Beat the eggs, season with salt to taste, and gently pour them into the skillet with the mushrooms.
Step 6
Evenly sprinkle the entire surface of the scrambled eggs with finely chopped tarragon. You can gently press it down with a fork to submerge it into the top layer of the eggs.
Step 7
Sprinkle a pinch of ground pepper on top, cover with a lid, and cook on low heat until done (approximately 3–7 minutes, depending on the type of stove).
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