Girolles with scrambled eggs

Girolles with scrambled eggs

Girolles with scrambled eggs

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

Serves 4


  • 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.


  • 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.

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