Mushroom salad with egg

Light summer salad. It can also be made with forest mushrooms

1 onion
150 g mushrooms champignons or chanterelles
2 tablespoons Butter
2 eggs, cook
200 g of arugula
1 tsp. Mustard (sweet)
1 tbsp. olive oil
1 tbsp. Balsamic vinegar

Bulb and mushrooms finely chopped. In butter, let the onion bessed.

Add the mushrooms and fry for a few minutes until the mushrooms are well fried.
Eggs to cook. If they are small, then you can cut it in half, otherwise it's just cubes.

On the plate lay the leaves of the arugula, lay on top of hot fried mushrooms and eggs.

Prepare a dressing - mix mustard, oil and vinegar. Season with salad.