3 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, sliced
2 field mushrooms, brushed clean
8 oz wild mushrooms, such as black trumpet mushrooms or chanterelles, brushed clean
1 egg
1 green chile, thinly sliced (keep the seeds if you like heat)
A few sprigs of rosemary in winter or tarragon in summer
Sea salt flakes and freshly ground black pepper

Preheat the oven to 350°F (180°C).
Heat the butter and oil in an ovenproof dish in the oven, or in an ovenproof frying pan on the stove top.
Add the garlic and let it sizzle for a moment, just enough to release its aroma,
then add all the mushrooms and spoon the sizzling fat over to cover them.
Cook in the oven for 10 minutes, or cook on the stove top over medium-low heat,
shaking from time to time, until the mushrooms have softened, about 5 minutes.
Crack the egg into the middle of the dish or pan and sprinkle with the chile, herbs, and some salt and pepper. Cook in the oven until the whites are set and the yolk is cooked to your liking, 5–10 minutes.