Omelet with chanterelles
2 servings
15 minutes
Eggs with chanterelles is a delicate and aromatic dish of Russian cuisine filled with forest charm. Chanterelles, known for their soft nutty flavor, add sophistication to the eggs. They are sautéed in a mixture of butter and olive oil until golden brown and then carefully combined with egg whites and yolks to create a harmonious texture. A light spiciness from chili and black pepper adds zest, while fresh arugula brings a touch of freshness. Mayonnaise completes the composition, highlighting the creamy tones of the dish. Eggs with chanterelles are perfect for a hearty breakfast or light dinner, bringing warmth and the taste of forest autumn to the table.
1
Cut the mushrooms into medium-sized pieces.
- Chanterelles: 50 g
2
Separate the whites from the yolks.
- Chicken egg: 2 pieces
3
To salt.
- Sea salt: to taste
4
Mix the yolk and the egg white separately.
- Chicken egg: 2 pieces
5
Heat 2 types of oil in a pan.
- Butter: 20 g
- Olive oil: 1 teaspoon
6
Add the mushrooms, salt them, and fry over medium heat for about 5 minutes, stirring occasionally.
- Chanterelles: 50 g
- Sea salt: to taste
7
Add egg white to the pan on both sides.
- Chicken egg: 2 pieces
8
From two other sides, the yolk.
- Chicken egg: 2 pieces
9
Add pepper and cook for about 3 more minutes.
- Ground black pepper: to taste
10
Add chili flakes.
- Chili pepper flakes: to taste
11
Grease the dish with mayonnaise.
- Mayonnaise: to taste
12
Chop the arugula finely.
- Arugula: 5 g
13
Carefully remove the fried egg and place it in the center of the plate.
14
Season with arugula and serve.
- Arugula: 5 g