2tablespoonsfresh cut chivesor a combination of fresh chopped herbs like parsley, chives, dill, cilantro, etc
Chive blossoms to garnish, optional
Instructions
Preheat the oven to 300. Beat the eggs, chopped herbs, a pinch of salt and pepper, and the cream and reserve. In a 10 inch cast iron skillet or similar, heat the bacon and render the fat.
When the bacon fat is rendered out, add the hop shoots, cover the pan and cook on medium heat, just to wilt them. Season with a touch of salt.
Add the egg-herb mix and cook, stirring and twirling the pan around to distribute the egg.
Put the pan in the oven for just a minute or two to dry out the top, and serve immediately just as the egg finishes setting. Garnish with the chive blossoms, if using.
Notes
Hop shoots are great here, but chopped fiddleheads and ramp leaves make a good version too. Make sure to blanch fiddleheads for a couple minutes in boiling salted water if you use them.