Girolles with scrambled eggs

A mushroom dish for breakfast. Mousseron are also good for this dish

Serves 4

Ingredients

• 500g girolles
• 1 medium onion finely chopped
• 120g butter
• 8 large free range eggs
• good handful of chopped curled parsley- more if you prefer
• freshly squeezed lemon juice
• salt and pepper to taste.

Directions

• Wash the girolles well and chop the larger ones into smaller pieces if necessary
• Beat the eggs lightly and season to taste
• Cook the onion gently in the butter until clear (do not allow to brown) then add the girolles
• Cook over a high heat stirring regularly until most of the liquid has evaporated
• Pour the beaten eggs over the girolles and stir, do not over cook or the eggs and girolles will quickly dry
• Turn of the heat when the egg is still silghtly runny
• Add the lemon juice, stir and serve, if you wish on toast with the chopped parsley sprinkled on top.