SCRAMBLED EGGS WITH CHANTERELLES AND TOMATOES
-From October 2009 Member Spotlight – Mark Linden CEC AAC
Ingredients:
- 8 oz Fresh Cleaned Chanterelles
- 4 oz Diced heirloom tomatoes
- 1 oz fresh basil, chiffonade
- 6 ea Eggs
- 3 T Butter
- Dash Salt and fresh cracked pepper
- 2 T minced chives
- 2 T Cream
- 1 oz Smoked Mozzarella cheese
- Wine: A nice Sauvignon Blanc
Directions:
- Pick Mushrooms with a good friend
- Clean and pat dry
- Add half of butter to pan, add mushrooms and tomatoes, sauté, season
- Remove
- Add remaining butter, scramble eggs and cook lightly, fold in remaining ingredients and mushroom mix.
- Serve over lightly toasted whole grain bread
- Enjoy with the Wine and fellowship