Chanterelle Toast with Chive Scrambled Eggs

Clean the chanterelles carefully. Cut the larger specimens into pieces. Heat 40 g butter in a frying pan. Sauté the onion until soft, add the mushrooms and roast until all the liquid has evaporated. Season with salt and pepper and put aside.

Toast the slices of brown bread in a frying pan in 40 g of hot butter and then cool a little. Put the lettuce leaves on top.

Mix the eggs and the chive rolls in a baking bowl with the whipped cream, season with salt and pepper. Heat the remaining butter in a frying pan. Pour in the egg mixture and let it set at low temperature.

Arrange the mushrooms on the lettuce, cover with the egg mixture and serve on the spot.

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