2 large organic eggs1 cup assorted wild mushrooms, trimmed and washed (shiitake, oyster, chanterelle, any assorted mushroom in season)1 cup julienned smoked ham⅛ cup shredded Swiss cheese⅛ cup heavy cream1 tsp minced tarragon1 tsp minced chives4 slices of baguette or country style sourdough bread, toasted1 tsp butter for sauteing1 pinch of sea salt½ tsp freshly ground black pepper
- In a medium (about 7-inch) heavy cast iron skillet, over high heat, combine the butter, mushrooms, and ham. Sautee over high heat for a few minutes until mushrooms are just tender and slightly brown. Reduce heat to medium and add in the heavy cream.
- Crack open the eggs and add them to the pan. Now transfer the entire pan to a preheated 375 degree oven. Bake for about 8-10 minutes until egg whites are fully cooked. Carefully remove from oven and sprinkle the chopped herbs and grated Swiss cheese all over the top. Season with sea salt and black pepper, then place back in the oven to melt the cheese.
- When cheese is just melted (few minutes), remove from oven and serve immediately. Garnish with grilled bread.