Eierschwaemme (Mushrooms with Scrambled Eggs) Recipe

Name: Eierschwaemme (Mushrooms with Scrambled Eggs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 x salt to taste; 1 x black pepper to taste; 100 grams butter; 500 grams mushrooms king boletes or chanterelles; 1/2 each onions very finely diced; 50 grams butter; 1 x salt to taste; 1 x black pepper to taste; 1 small parsley leaves bunch, finely chopped

Servings: persons

4 large eggs
1 x salt to taste
1 x black pepper to taste
100 grams butter
500 grams mushrooms king boletes or chanterelles
1/2 each onions very finely diced
50 grams butter
1 x salt to taste
1 x black pepper to taste
1 small parsley leaves bunch, finely chopped

1
Clean the mushrooms.
2
On large king boletes, remove the spongy greenish pores.
3
Cut large mushrooms into slices.
4
Melt 50 grams butter in a saucepan, and fry the onion until transparent.
5
Add the mushrooms, and briefly saute.
6
Add the chopped parsley.
7
Meanwhile fix the scrambled eggs.
8
When done, add the sauted mushrooms, stir and serve.
9
Serve with salad.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large eggs, 1 x salt to taste, 1 x black pepper to taste, 100 grams butter, and more.

Yes, Eierschwaemme (Mushrooms with Scrambled Eggs) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eierschwaemme (Mushrooms with Scrambled Eggs)

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