Greek cuisine · Breakfast & Eggs

Avga me Manitaria

Scrambled eggs with richly fried mushrooms, braised leek and pungent shaved Kefalotiri.

Ingredients · for 2 servings

• 250 g mushrooms
• 1 leek
• 5 eggs
• 60 g Kefalotiri (or pecorino)
• 3 tbsp olive oil
• 1 tbsp butter
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Clean the mushrooms and cut into thick slices, halve the leek lengthwise, wash and cut into fine half-rings.
2. Heat the olive oil in a wide pan until very hot and fry the mushrooms for 5–6 min. without turning too early, until golden brown and all the liquid has evaporated.
3. Reduce the heat, add the leek and butter and braise for 3 min., until the leek is soft and sweet; season with salt and pepper.
4. Loosely whisk the eggs and pour over the vegetables, briefly taking the pan off the heat so the mixture doesn't set immediately.
5. Stir gently with a spatula over low heat for 2–3 min., until the eggs are creamy but still glossy and moist.
6. Finely shave the Kefalotiri over the top, sprinkle with chopped parsley and serve immediately with toasted bread.