Clean the chanterelles as dry as possible and cut into small pieces.
Fry well in hot oil until a pleasant mushroom scent rises.
Peel the onions, chop finely and add to the mushrooms. Stew for approx. 8-10 minutes until the liquid has evaporated. Season with salt, pepper and herbs.
Beat the eggs with a fork and pour over the mushrooms. Fry briefly until the eggs begin to set slightly.
Let it simmer for a while and arrange on hot plates. Sprinkle with chopped parsley.
Preparation Tip:
RECOMMENDATION: lettuce and parsley potatoes or simply dark bread.
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