Recipe by executive chef Phil Callahan, Carter Plantation

Makes 1 serving

Ingredients:

• 6 or 7 baby chanterelles
• 1 teaspoon unsalted butter
• Salt and pepper, to taste
• 2 eggs
• Fresh chives, minced
• Fresh chervil, minced

Instructions:

Preheat broiler to its hottest temperature. Place a shallow heatproof dish, about 4 inches in diameter, over medium heat. Add butter. When butter is melted, add the chanterelles. Season with salt and pepper. Sauté briefly. Crack the eggs into the dish. Cook for 30 seconds, while tilting the dish and basting the eggs with butter. The dish should now be paced under the broiler for up to one minute. The eggs are cooked when the white is set and the yolk still shimmers. Remove from heat and season with additional salt and pepper, if desired. Garnish with fresh chives and chervil. Serve immediately.