Wash, clean and finely chop the chanterelles. Fry onion in oil until translucent, then add mushrooms and fry until done (be careful, stir often! Burns easily). Dice the bread dumplings and fry them as well. Add parsley, marjoram and a little salt. Beat the eggs also with a little salt and pour over the dumpling-egg mixture. Serve hot when the egg has set.
Preparation Tip:
Tastes good with bean potato salad with kernel oil.
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