Scrambled eggs with raclette and porcini mushrooms

Scrambled eggs with raclette and porcini mushrooms

5 min
8-12 minutes
2 people

Ermitage cheese used : Raclette and raclette cheese

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  • 4 slices of Ermitage raclette cheese with porcini mushrooms
  • eggs 5 eggs
  • cream 2 tablespoons of liquid cream
  • butter 25g of butter
  • pepper Pepper
  • salt Salt


  1. Cut the porcini raclette cheese into small cubes.
  2. Beat the eggs in a bowl. Add a little salt and pepper. Add the cream.
  3. Melt half the butter in a frying pan. Pour the beaten eggs into the pan (ensure it is not too hot),
  4. Cook over low heat, stirring constantly. The eggs will start to coagulate.
  5. Stop cooking as soon as they are creamy. Add the remaining butter and the raclette cheese cut into small cubes.
  6. Arrange on plates with slices of toasted bread and a little green salad. Serve immediately to eat it fresh.