Sandwiches with chanterelles and eggs
4 servings
30 minutes
Sandwiches with chanterelles and eggs are a harmony of simple yet rich flavors inspired by classic American breakfasts. Chanterelles add an exquisite forest aroma and a light nutty note to the dish, while caramelized shallots contribute sweetness and depth. Tender eggs bind all the ingredients together, creating a rich and soft texture. Crunchy rustic bread with a golden crust serves as the perfect base, while basil leaves bring a fresh herbal touch. This sandwich is a wonderful choice for a cozy breakfast or light lunch.
1
Heat 2 tablespoons of butter in a pan over medium heat. Add finely chopped mushrooms and shallots. Season with salt and sauté until soft and golden for 4 minutes. Transfer to a plate.
- Butter: 4.5 tablespoons
- Shallot: 1 piece
- Chanterelles: 60 g
- Coarse salt: to taste
2
Toast the slices of bread in the toaster and spread 0.5 tablespoons of butter on them.
- Rustic bread: 2 pieces
- Butter: 4.5 tablespoons
3
Melt the remaining butter in the pan. Add lightly beaten eggs with salt and pepper and fry until cooked.
- Butter: 4.5 tablespoons
- Chicken egg (large): 4 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Place eggs on the toast and top with mushrooms. Sprinkle with basil leaves and serve.
- Chanterelles: 60 g
- Chicken egg (large): 4 pieces
- Basil leaves: to taste
