Bart's Recipes
Finely mince the half shallot and cut the hundred grams of mixed mushrooms, including the chanterelles and shiitake, into large chunks. Cut a tablespoon of chives into thin rings. Whisk the three eggs in a bowl with a fork so they are ready to use immediately.
Heat a teaspoon of ghee in a frying pan over medium-high heat. Briefly sauté the minced shallot until it is lightly translucent. Turn the heat up high, add the mushroom pieces and sear everything firmly until the mushrooms develop a nice color.
Reduce the heat immediately and pour the whisked eggs over the mushroom mixture in the pan. Gently push the eggs across the bottom with a spatula. Remove the pan from the heat as soon as the scrambled eggs have just set but are still slightly soft.
Spoon the scrambled eggs onto a plate. Drizzle a few drops of truffle oil over the eggs and mushrooms. Finish the dish by sprinkling the finely cut chives and some fresh pepper over it.
