We found quite a few chanterelles and boletes on our morning walk, one bolete was the prized “penny bun” and a good size too. I trimmed them, caramelized a vidalia onion and sauteed the mushrooms until they released their liquid and browned a little. I added fresh thyme and spread the mixture evenly in the pan. I added salt and a small glug of water to five eggs, beat them with a fork until creamy then spread them over the mushrooms in the pan. I cooked them on the stove top on low heat until I saw the edges start to harden then finished it off under the broiler (this ensures a tender interior without the trauma of trying to turn it over in the pan).
We rounded off our lunch with a slice of a lemon/ginger/rhubarb pie which I had brought from home. I gave the recipe for this pie in my July 25, 2016 post on this blog.