Ingredients
400g fresh girolle mushrooms
1
shallot, finely chopped
1
clove garlic, finely chopped
Fresh parsley, finely chopped
Salt & fresh black pepper, for taste
Directions
1.
In a pot of boiling water, blanch the tomatoes and shock them in cold water.
2.
Remove the skin and seeds, and dice them into small pieces.
3.
Take a pan, heat olive oil in it, and add the chopped shallots and garlic in it.
4.
Mix couple of times and add the girolle mushrooms to cook.
5.
When the mushrooms turn soft, add the diced tomatoes and parsley. Stir a few more times and remove the pan from heat.
6.
Place the pan on the side and season the mixture with salt and pepper.
7.
In a heat-proof bowl, break the goose eggs but don't whisk them.
8.
Place the bowl on a non-stick pan with simmering water. Cook the eggs as you keep mixing them so they can cook properly.
9.
As the eggs start to set, remove the pan from the heat and stop cooking the scrambled eggs by adding a bit of double cream.
10.
Add some salt and pepper to season it.
11.
Warm the bread and place them in the center of a plate.
12.
Place the scrambled eggs on the bread followed by the mushroom mixture.
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