Heat a drizzle of olive oil in a pan over high heat. Add the chanterelle mushrooms and sear for 2 to 3 minutes until browned. Remove them from the pan and set aside.
In the same pan, add the chopped shallots and the pre-cooked, cubed potatoes. Sauté briefly.
In a bowl, crack the eggs and add the miso paste. Whisk together until well combined. There is no need to add salt as the miso paste provides enough.
Pour the egg mixture into the pan with the potatoes and shallots. Scramble over medium heat until the eggs reach your desired doneness.
Top the scrambled eggs with the reserved chanterelles, freshly chopped chives, and shaved Comté cheese. Let the cheese melt slightly from the residual heat before serving.
Cook it hands-free.
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