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Eierschwaemme (Mushrooms With Scrambled Eggs)



4 Servings
4 eggs
1 salt,To Taste
1 pepper,To Taste
100 g butter (1/3 cup plus 2 tbsp)
1 mushrooms
500 g king boletes (or
-chanterelles)
- (a gen,erous lb)
1/2 onion,very finely diced
50 g butter (not quite 1/4 cup)
1 salt,To Taste
1 pepper,To Taste
1 sm bunch parsley,finely
-chopped


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













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