Toast with Chanterelle and Autumn Herbs

Clean the chanterelles dry, cut slightly larger ones in half. Wash the spring onions, rub dry and cut into fine rings. Peel and finely chop the fresh ginger. Cut ham into small cubes.

Wash herbs well, shake dry and chop finely.

Heat butter in a pan and roast the ham cubes. Add onions, chanterelles, ginger and herbs and sauté, season with salt and pepper.

Fry the toast slices in a little butter.

Whisk the eggs and fold into the mushroom mixture, allowing to set only slightly. Drizzle with a little lemon juice, arrange on the toast and serve immediately.

Preparation Tip:

Toast with chanterelles and autumn herbs is a simple and quickly prepared dish.

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