There are as many recipes for scrambled eggs as there are chefs. Everybody has their own secret recipe. Some like to fry them for longer than others. Certain people whisk the eggs in a cup to pour on the pan as a fluffy yellow mass. Others put the eggs directly into the pan and mix when the white is congealed, and on the plate there is a white-yellow dish. Everybody has their own ingredients: onion, sausages, ham, tomatoes, chives. My summer proposal is to add chanterelles to scrambled eggs.

Chanterelles don't contain a lot of goodness. A few vitamins and minerals stack up poorly against other ingredients. We value them most of all for their gentle but expressive taste and for how beautiful they look. They also last a long time, rarely have worms and due to their colour it is easy to find them in the grass.

Serve scrambled eggs with chanterelles with fresh bread for Sunday breakfast and your family will be delighted.

Ingredients:
3 eggs
1 onion
100g of chanterelles
a fistful of chives
1 tablespoon of butter
salt and pepper

Clean the mushrooms and cut the bigger ones in half. Slice the onion. Melt the butter in a pan, add the onion and fry for a while. Add the chanterelles and fry for 10 minutes. Add the eggs, and spice them up with salt and pepper. Mix and fry as you like. Sprinkle with chives before serving.

Enjoy your meal!