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Cooking with Iker Erauzkin

Perrotxiko with scrambled eggs and parmesan

The perfect srambled eggs with spring mushrooms

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Perrotxiko with scrambled eggs and parmesan

At a glance

Serves:
4
Difficulty:
Easy
Method:
15 min.
Preparation:
15 min.
 
 

Iker Erauzkin

Read interview with:

Iker Erauzkin

© BeckyLawton

Ingredients

    • 400 gr. perrotxiko mushrooms
    • 8 fresh eggs
    • 150 gr. Parmesan
    • Olive oil
    • Salt flakes

Method

  1. Saute the perrotxikos with a drizzle of olive oil
  2. Once the perrotxikos begin to brown, add the whole eggs and stir with a wooden spoon. Cook through for a couple of minutes and serve with a crunchy Parmesan slices.
  3. Line a baking tray with kitchen paper, finely grate the cheese and bake at 180ºC for about 8-10 minutes, until the cheese is melted and is lightly golden. Allow to cool and serve on the scrambled eggs.

 

Tip

You can serve the eggs with some crispy toast or in a puff pastry vol au vent.

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