Originally posted to ydnar.vox.com in March 2006.

Had some chanterelles waiting to be eaten, so I decided to make breakfast. Used all organic ingredients, save for the dill. Preperation time: 7 minutes. Verdict: tasty. The goods:

• 3 eggs
  
• 1/3 large red onion
• 1/2 clove garlic
• handful medium chanterelles
• pinch dillweed
• coarse sea salt
• pepper
• butter (or alternative)
  

Slice the garlic and onion into coarse pieces and chop the chanterelles into thirds. The mushrooms should be approximately 1/2 again as large as the pieces of onion, and the onion should be 1/2 again as large as the chopped garlic. Set aside.

Whisk 3 eggs with a splash of water, set aside.

On medium heat, melt butter in a large sautee pan. When it starts to make noise, throw in the vegetables. Wait about a minute, then shake the pan to evenly distribute the contents.

Add the whisked eggs to the mixture. Add pepper and salt. Sprinkle about half the pinch of dillweed over the eggs as they cook down. Reduce heat and fold or chop the eggs occasionally to introduce air and prevent them from burning.

Just as the last bit of liquid egg disappears, immediately remove from heat. Sprinkle remaining dill on plate and serve.