Ingredients

• 150 g wild mushrooms, e.g., frozen or fresh
• 2 tablespoons butter
• 50 g marinated mushrooms, e.g., chanterelle
• 2 slices of bread, e.g., sourdough country bread
• 4 eggs
• truffle oil
• parsley
• grated Grana Padano or other aged cheese

Preparation

1. Thaw the mushrooms if frozen. Rinse, dry. If needed, cut into smaller pieces. Place on a pan with 1 tablespoon butter and fry the mushrooms for about 5 minutes, stirring occasionally. Season with salt and pepper. Add marinated mushrooms and mix.
2. Place the bread on a dry pan and toast on both sides - lightly brown.
3. On a clean pan, melt the second tablespoon of butter. Crack the eggs into a bowl and beat, season with salt and pepper. Pour onto the pan with butter and quickly scramble the eggs.
4. Arrange the toast on plates, top with scrambled eggs and add mushrooms. Drizzle with truffle oil. Decorate with parsley and sprinkle with grated cheese.