• 5 ounces slab bacon, cut into ½-inch cubes
• 3 tablespoons grapeseed oil
• ¼ tablespoon sliced shallots
• 12 ounces foraged or store-bought wild mushrooms, such as shiitakes, chanterelles, or morels
• 5 ounces arugula, chopped
• 12 large eggs, whisked
• 5 ounces mild cheddar or sheep cheese, grated
• 2 tablespoon unsalted butter
• salt and freshly ground black pepper
Preheat the oven to 350 F.
Lay the bacon in a small baking pan and roast for about 10 minutes in the oven, stirring several times during roasting for even cooking. The bacon should be cooked but not too crispy. Remove the bacon from the oven and drain in paper towels.
Increase the oven temperature to 450 F.
In a large non-stick skillet, heat the oil over medium heat until hot. Add the shallots ad cook for about three minutes or until fully translucent. Add the mushrooms, cover tightly, and cook for about five minutes or until the mushrooms wilt fully and exude their juices. Remove the lid and cook for about two minutes or until the pan is nearly dry.
Stir the arugula and bacon into the pan with the mushrooms and cook for about one minute or until the arugula begins to wilt.
Add the eggs and cook for about two minutes, stirring just until they begin to set but are still runny. Stir in half the cheese and remove the pan from the heat.
Heat an ovenproof, eight-inch cast-iron skillet over medium heat and when hot, melt the butter in it.
Season the eggs with salt and pepper to taste and then transfer the eggs to the hot cast-iron skillet. Sprinkle with the remaining cheese and then bake in the hot oven for five to seven minutes or until the cheese melts and is lightly browned and the eggs set. Serve directly from the pan.
To read Michel's case for how to make local produce available to all—regardless of income—click here.
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