In a medium bowl, whisk together your eggs, heavy cream, and a small pinch of kosher salt. Set aside.

Cut small potatoes in half or quarters, or about ½ inch pieces. Slice mushrooms in halves or quarters, also into about ½ inch pieces.

Finely chop chives and place into a small bowl for garnish. If you have other soft herbs you’d like to add, such as parsley, basil, or dill, chop them as well.

Cut bacon into ½ inch pieces. In 10 inch cast iron skillet, or other heavy bottomed shallow pan over medium heat cook cut bacon until fully cooked, but not quite crispy. Remove the bacon to a paper towel lined plate.

In the same pan with the bacon grease, cook small potatoes that have been halved or quartered. Season with salt and pepper to taste. Continue cooking until nicely browned and tender, about 5 to 8 minutes. Add to the plate with the bacon.

Continuing in the same pan, add mushrooms. Sauté until nicely browned and caramelized, about 4 to 5 minutes. Season with salt and pepper. Add to the plate with the bacon and potatoes.

Take the pan off the heat and add 1 tablespoon of butter. When melted, add the whisked eggs to the pan.

Sprinkle Gruyère cheese on top of the eggs. Evenly distribute the bacon, mushrooms, and potatoes on top.

Bake in 375°F oven for 10 to 12 minutes, or until the eggs are set and are just barely shiny on top. Remove from the oven and sprinkle with fresh herbs, such as chives, parsley, and dill. Serve!