- 400 gr. perrotxiko mushrooms
- 8 fresh eggs
- 150 gr. Parmesan
- Olive oil
- Salt flakes
- Saute the perrotxikos with a drizzle of olive oil
- 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.
- 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.