Scrambled Eggs with Summer Honey Mushrooms and Tarragon

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Only summer honey mushrooms are suitable for this dish. Autumn or winter varieties do not work: The mushroom needs to have tender, thin flesh. In autumn, you can use the false honey mushroom (seroplatenchik), and in spring, scrambled eggs will turn out great with pre-processed morels or morels. The dish is served hot. You can enjoy it with a piece of delicious dark bread or a slice of cheese, and for mayonnaise lovers, mayonnaise.

Ingredients

Chicken Egg - 3 pieces
Shallot - 0.1 oz
Tarragon - to taste
Water - to taste
Salt - to taste
Butter - 0.2 oz
Ground Black Pepper - a pinch
Salted honey mushrooms - to taste

Step by Step guide

Step 1

Finely chop the shallot and sauté it in vegetable oil.

Step 2

Place the caps of young summer honey mushrooms (not overripe: the gills should be light beige) in the skillet in such a way that they cover the bottom in a single layer.

Step 3

Add water to the level of the caps. Bring to a boil, reduce the heat to minimum, add a little salt, and simmer until the water completely evaporates.

Step 4

Add the sautéed onion, a small piece of butter, and heat on low for 1–2 minutes.

Step 5

Beat the eggs, season with salt to taste, and gently pour them into the skillet with the mushrooms.

Step 6

Evenly sprinkle the entire surface of the scrambled eggs with finely chopped tarragon. You can gently press it down with a fork to submerge it into the top layer of the eggs.

Step 7

Sprinkle a pinch of ground pepper on top, cover with a lid, and cook on low heat until done (approximately 3–7 minutes, depending on the type of stove).