Scrambled eggs with pickled mushrooms
2 servings
10 minutes
Scrambled eggs with pickled mushrooms is an unusual and exquisite dish where simple ingredients come together in a harmonious ensemble of flavors. Tender eggs enriched with the aroma of white pepper unfold alongside juicy tomatoes, savory ham, and delicate leeks. Pickled mushrooms add deep, rich notes that highlight the balance of flavors. Topped with fresh dill and garnished with tarragon, this scrambled egg becomes a true work of gastronomic art. It is perfect for a late breakfast or cozy dinner, filling the home with warmth and aromas of tradition. This dish can be seen as a modern take on classic scrambled eggs, infused with culinary imagination and refined taste.
1
Chop the leek coarsely.
- Leek: 20 g
2
Do the same with the ham.
- Turkey ham: 60 g
3
Cut the tomato into small cubes and salt it.
- Tomatoes: 1 piece
- Salt: to taste
4
Send the chopped ingredients to the heated oil in the pan and season with pepper.
- Butter: 1 piece
- Ground white pepper: to taste
5
After a couple of minutes, stir and reduce the heat to medium. Crack in the eggs.
- Chicken egg: 3 pieces
6
Spread the yolks with a spatula and add salt.
- Salt: to taste
7
Cover with a lid.
8
Once the egg whites are fully set, remove from heat.
9
Cut the mushrooms into large pieces.
- Pickled mushrooms: 70 g
10
Transfer the scrambled eggs to a plate and sprinkle with finely chopped dill.
- Dill: 4 sprigs
11
Place the mushrooms on top.
- Pickled mushrooms: 70 g
12
Garnish with a sprig of tarragon and serve.
- Tarragon: 1 sprig