Chanterelle And Egg Sandwiches Food

CHANTERELLE AND EGG SANDWICHES

Chanterelle and Egg Sandwiches image

These open-faced egg-and-mushroom sandwiches taste terrific on their own, but when lobster is in season, it makes a delicious add-in. Spoon 1/4 cup coarsely chopped cooked lobster meat over each serving.

Provided by Martha Stewart

Time 10m

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter, plus more for toast
1 cup chanterelle mushrooms (2 ounces), sliced if large
1 small shallot, thinly sliced
Coarse salt and freshly ground pepper
2 slices rustic bread
4 large eggs, lightly beaten
Garnish: fresh baby basil or small basil leaves

Steps:

Heat 2 tablespoons butter in medium skillet over medium-high heat until foamy. Add mushrooms and shallot. Season with 1/4 teaspoon salt. Cook until mushrooms are soft and golden brown around edges, about 4 minutes. Transfer to a plate.
Toast bread slices, and spread with butter. Season eggs with salt and pepper. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Cook eggs, stirring with a rubber spatula, until just set. Spoon scrambled eggs, then mushrooms, over toasts. Garnish with basil.

SCRAMBLED QUAIL EGGS WITH CHANTERELLES AND SHALLOTS

Scrambled Quail Eggs With Chanterelles and Shallots image

I never knew how great quail eggs were the quail eggs make a very different scrambled egg..creamy, rich, just special. Leave out mushrooms or use different ones, or use green onions or chives.. The thing is to not use something that will overpower their flavor, for this simple dish.

Provided by MarraMamba

Categories Breakfast

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 8

Ingredients

5 -10 quail eggs (equals one chicken egg)
1 tablespoon cream
1/2 ounce chanterelle mushroom (fresh if possible)
1 shallot, minced
1 -2 tablespoon butter
pepper
salt
bread

Steps:

Melt butter in pan and saute shallots and chanterelles until soft.
Whisk quail eggs with cream,pepper and salt. place in pan. Scramble until done to taste.
While eggs are cooking toast the bread. Not to well done, medium is just about right.
Place toast on a plate and the scrambled eggs over it, Enjoy.

Nutrition Facts : Calories 216.6, Fat 19.4, SaturatedFat 10.7, Cholesterol 420.2, Sodium 153.6, Carbohydrate 4.1, Sugar 0.2, Protein 6.9

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