Scrambled eggs with chanterelles by Laurent Mariotte

Ingredients

4 servings

• 9 extra fresh large eggs
• 500 g of medium-sized chanterelle mushrooms
• 75 g of butter
• 2 sprigs of chervil
• 1 shallot
• fine grey salt
• freshly ground pepper

Steps

1. 1

   Peel (scrape) the stems of the chanterelles with a knife, then wash them in three successive waters, stirring them gently. Drain.

2. 2

   Melt a little butter (20g) and sauté the chanterelles for the first time for 2 to 3 minutes; drain in a colander to remove the excess water.

3. 3

   Peel and finely chop the shallot, and crush the chervil. Melt 20g of butter in the same pan and sauté the chanterelles again; add the chopped shallot, season with salt and pepper. Finish with the chives and keep warm.

4. 4

   Crack the eggs into a bowl, season with salt and pepper, and whisk or blend. In a wide saucepan, melt the butter over low heat. Pour in the egg mixture, reserving the equivalent of one egg in the bowl. Stir constantly with a flat spatula; the cooking must be gentle and gradual.

5. 5

   Once the desired lumpy consistency is reached, stop cooking and pour in the remaining raw egg with a knob of fresh butter. Arrange the scrambled eggs in a slightly deep dish and sprinkle the chanterelles on top.