This is one of my favorite weekend breakfasts, in particular on crisp, cool mornings when the chanterelles are looking especially nice at the local farmer’s market. My best friend Emily introduced me to the flavor combination of chanterelles, rosemary, and eggs, but I tweaked to make it either: a) less healthful or b) more luxurious, depending on how you choose to look at it. Please, please, please have some buttered toast with this. The crunchy, buttery bread goes so well with the creamy eggs! <br /> <br />If you want a milder rosemary flavor, keep the sprig or needles whole, and remove them with the garlic.

Share: