Scrambled Quail Eggs With Chanterelles And Shallots

1. 1

   Melt butter in pan and saute shallots and chanterelles until soft.

2. 2

   Whisk quail eggs with cream,pepper and salt. place in pan. Scramble until done to taste.

3. 3

   While eggs are cooking toast the bread. Not to well done, medium is just about right.

4. 4

   Place toast on a plate and the scrambled eggs over it, Enjoy.

* Per serving · 4 servings · Values may vary.

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