After a long hot summer, I’m in the mood for cooling nights and a little comfort food. As I’ve noted before Autumn is my favorite season in Southern California. We’ve got bluer than blue skies this time of year and though there’s a chill in the air the sun still shines warmly. It’s a season I like to spend in the kitchen. It’s a time when everyone is still pretty mellow after their season in the sun, but we can’t help looking forward to the energy of the coming holidays. How do you note the change? If you’re a cook it could be a fragrant soup pot or those pumpkin spices that signal the season’s arrival—but for me, it’s the good woodsy mushrooms. Soft Scrambled Eggs and Garlicky Chanterelles on Toast. The comfort of eggs wrapped in an umami embrace.
I love chanterelle mushrooms. However, they’re not an everyday kind of food. From this cook’s point of view, it’s worth waiting until Autumn to make Soft Scrambled Eggs and Garlicky Chanterelles on Toast. Of course, you can find great mushrooms at the supermarket year-round these days – all kinds. But you won’t see me reaching for the woodsy varieties, like chanterelles, until it’s scarf weather.
Soft Scrambled Eggs and Garlicky Chanterelles on Toast
Chanterelles pair marvelously with eggs. You’d be hard-pressed to find a substitute for umami-packed mushrooms to lend an earthy depth to, say, an omelet.
However, most times I can’t be bothered to fuss over an omelet. Good omelets take finesse. Instead, I serve the sizzling caramelized chanterelles over a mound of soft, creamy, luxurious scrambled eggs on a chunky piece of buttered toast. Granted, really good scrambled eggs require their own form of diligence so I’ve done my best to describe my cooking method in the recipe below.
As I said, chanterelles are special, so don’t relegate these soft scrambled eggs to a blurry-eyed breakfast – you won’t find a more elegant Autumn dinner than adding a few lightly dressed salad greens and a glass of Chablis next to a plate of Soft Scrambled Eggs and Garlicky Chanterelles on Toast. GREG