Levantine cuisine · Breakfast & Eggs

Bayd bi Fetr

Mushrooms fried golden in butter, seasoned with onions and parsley and bound with eggs.

Ingredients · for 2 servings

• 400 g mushrooms
• 4 eggs
• 1 onion
• 2 cloves garlic
• 1 tbsp butter
• 3 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• 1/2 tsp baharat
• Salt, pepper

Instructions

1. Wipe the mushrooms dry and cut into thick slices, finely dice the onion and finely chop the garlic.
2. Heat the olive oil and butter in a wide pan until very hot and fry the mushrooms for 6–8 min. without moving them at first, until the liquid has evaporated and they turn golden brown.
3. Add the onion and garlic and cook for 3 min. until the onion is soft and the garlic is fragrant.
4. Season with baharat, salt and pepper and stir in half of the chopped parsley.
5. Whisk the eggs, pour over the mushrooms and let set over low heat for 2–3 min., gently pushing from the edge to the center with a spatula until the mixture is creamy-firm.
6. Remove from the heat at once, sprinkle with the remaining parsley and serve straight from the pan with flatbread.