The perfect srambled eggs with spring mushrooms


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


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