Ingredients

• 1/2 of a  4- to 5-ounce round Brie or Camembert cheese, cut up
• 8  eggs
• 2  tablespoons milk
• 1  tablespoon snipped fresh chives or thinly sliced green onion tops
• 1/4  teaspoon salt
• 1/8  teaspoon pepper
• 2  ounces sliced pancetta or 3 slices bacon
•   Olive oil
• 1-1/2  cups fresh morel mushrooms, chanterelles, and/or white button mushrooms, sliced
• 6  ounces fresh arugula or fresh baby spinach*, lightly steamed (4-1/2 cups)

Directions

1. Remove rind from cheese, if desired. Cut cheese into bite-size pieces; set aside.

2. In a medium mixing bowl beat together eggs, milk, chives, salt, and pepper; set aside. In a large skillet cook pancetta over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Crumble pancetta and set aside. Measure drippings in skillet; add oil, if necessary, to equal 2 tablespoons.

3. Add mushrooms to skillet; cook over medium-high heat 4 to 5 minutes or until tender. Reduce heat to medium. Return pancetta to skillet.

4. Pour egg mixture over mushroom mixture in skillet. Cook, without stirring, until egg mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold the partially cooked eggs so uncooked portion flows underneath.

5. Continue cooking and stirring for 2 to 3 minutes or until eggs are cooked through but are still glossy and moist. Top with Brie or Camembert cheese. Remove from heat. Cover; let stand for 1 to 2 minutes to soften cheese.

6. To serve, place arugula on each plate and spoon egg mixture alongside. Makes 6 side-dish servings.

*Note: To steam spinach, place spinach in a steamer basket in a skillet over a small amount of gently boiling water. Add spinach to basket. Cover and steam about 1 minute or until spinach is just wilted. Drain well.