Scrambled eggs with raclette and porcini mushrooms
Ingredients
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4 slices of Ermitage raclette cheese with porcini mushrooms
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5 eggs
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2 tablespoons of liquid cream
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25g of butter
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Pepper
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Salt
Preparation
- Cut the porcini raclette cheese into small cubes.
- Beat the eggs in a bowl. Add a little salt and pepper. Add the cream.
- Melt half the butter in a frying pan. Pour the beaten eggs into the pan (ensure it is not too hot),
- Cook over low heat, stirring constantly. The eggs will start to coagulate.
- Stop cooking as soon as they are creamy. Add the remaining butter and the raclette cheese cut into small cubes.
- Arrange on plates with slices of toasted bread and a little green salad. Serve immediately to eat it fresh.
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