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:

  1. Pick Mushrooms with a good friend
  2. Clean and pat dry
  3. Add half of butter to pan, add mushrooms and tomatoes, sauté, season
  4. Remove
  5. Add remaining butter, scramble eggs and cook lightly, fold in remaining ingredients and mushroom mix.
  6. Serve over lightly toasted whole grain bread
  7. Enjoy with the Wine and fellowship