INGREDIENTS
1 tbsp
plus 1 teaspoon extra-virgin olive oil
1 cup
chanterelle mushrooms (4 to 5 ounces), trimmed and cleaned
1 tsp
fresh thyme
Coarse salt and freshly ground pepper
4
large eggs, preferably farm-fresh
1/2 cup
heavy cream
1 tbsp
chopped fresh chives
1/4 cup
creme fraiche
Garnish: thyme sprigs