serves 4 – 25 minutes

  • 30 ml olive oil
  • 100 g (110 ml) butter
  • 3 cloves of garlic, finely chopped
  • 500 g white mushrooms, sliced
  • 500 g portabellini mushrooms, sliced
  • 500 g big mushrooms, sliced
  • salt and freshly ground black pepper to taste
  • handful of parsley, finely chopped
  • 30 ml butter
  • 4 eggs

Heat oil and butter in a pan. Add garlic and sauté for about 1 minute. Add all the mushrooms and season with salt and black pepper. Cook for about 15 minutes until done. Add parsley. Melt the 30 ml butter in a pan and bake the eggs. Serve with an egg for each person. Hot white bread toast is great with this!