I discovered that when you don’t have a great pan for omelet you can make scramble eggs. It’s saving your day. And if you add some fresh green onion is just super.
We go very often in the nature. My little one loves to have adventures. This time he had a day with his dad losing a shoe in the mud. The funny part was that my husband was crossing the mud with our son in his hands so he won’t lose his shoes. Ha! Ha!
Anyway, wandering in the forest, we found some great chanterelles. I took them to make a great omelet. I love omelet or scrambled eggs with mushrooms. When I got to our vacation house I remembered that our frying pan here is not great so I changed the plan and made scrambled eggs instead of omelet.
- 4 eggs
- 1 cup bacon
- 1 hand green onion
- 1 tablespoon double cream
- 1 cup chanterelle mushrooms, thinly sliced
- 50 g unsalted butter
- black pepper and salt
Crack the eggs into a bowl and whisk lightly with the double cream. Heat the butter in a large heavy based frying pan. Add the chanterelles, and cook quickly over medium-high heat, tossing and turning until they are just tender and have released their juices. Add the bacon and the onion and keep cooking until the onion is soft. Pour in the egg mixture. Gently push the eggs around with a wooden spoon until they are set. Season with salt and freshly ground pepper and serve it hot with garlic bread.