This scrambled eggs with chanterelles, tomatoes and cheese is the perfect choice for a quick, nutritious and flavorful breakfast. Originating from Spanish cuisine, this dish combines the earthy texture of chanterelles with the freshness of tomatoes and the salty touch of Manchego cheese, all bound together with creamy scrambled eggs.
The recipe is very simple and ready in minutes, ideal to start the day with energy. Chanterelles, also known as robellones, are seasonal mushrooms that provide an intense flavor and a firm texture. Ginger and garlic give it an aromatic touch that enhances all the ingredients.
This scramble is perfect for those looking for a savory and satisfying breakfast, and it can be easily adapted: you can substitute Manchego cheese with another aged cheese or add other vegetables like onion or bell pepper. Serve hot, straight from the pan, with some toast or rustic bread.
Cook
15 min
Servings
2
Wash and cut (not much) the chanterelles and the tomato into cubes. Cut the garlic into slices and the ginger into small pieces. The cheese also in small pieces
Heat oil in a pan over medium heat, add the garlic and ginger and brown it a little. After 3-4 minutes we add the niscalos, and after 4 more minutes, the tomato. Add salt to taste.
Beat the eggs and add them to the pan. Finally, add the cheese. We wait a minute and begin to stir with the help of a spatula, until it sets and has the texture of scrambled eggs we are looking for. All that's left to do is enjoy!!
