Forest scrambled eggs

• Easy - 10 Min

INGREDIENTS (2 SERVINGS)

• Cherry tomatoes
• 2 eggs
• 1 tablespoon Borde mushroom duxelle
• 1 teaspoon butter
• 1 tablespoon fresh cream
• Chives

PREPARATION

1. Cut 5 or 6 cherry tomatoes in half.
2. In a small bowl, beat the eggs and slowly stir in the mushroom duxelle.
3. Melt the butter in a hot skillet. Add the tomatoes, and cook, stirring, for about a minute. Pour in the eggs and the mushroom duxelle. Stirring, for 1 minute, then add the crème fraîche, and continue to stir.
4. Once the eggs are scrambled, arrange them on the plates.
5. Add 2 or 3 cherry tomatoes to garnish and chop some chives on top.
6. Tip: you can add 2 thin slices of toasted bread spread with (salted) butter to accompany your brunch.