Name: Chanterelles and Eggs
Yield: Serves 6
Cuisine: Italian
Ingredients: 3 garlic cloves, lightly crushed; 100 ml (3½ fl oz) olive oil; salt and pepper; 500 g (18 oz) small chanterelles or ceps, wiped clean with a damp cloth; good-sized sprig of catmint (if you don’t like the thought of this you can use any kind of mint that you have); 6 eggs

Preparation info

Serves
6

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This slightly curious dish of eggs and mushrooms is the only recipe I’ve ever come across that uses catmint. It was brought to us by a cook we had who was Italian, and it makes a very nice brunch dish, especially when chanterelles or ceps are in season.

Ingredients

100 ml (3½ fl oz) olive oil
3 garlic cloves, lightly crushed
good-s

Method

Heat the oil in a frying pan and add the garlic and catmint. When the garlic has softened a little but not coloured, add the mushrooms, season and sauté gently for 10-15 minutes. When the liquid that the mushrooms may give out has been reabsorbed, remove the catmint and break the eggs into the pan.

Allow them to set lightly without touching them, and stir the contents of the pan just on