Pre-heat oven to 375 degrees rinse, pat dry and slice fresh mushroom (makes about 5 ½ cups); set aside.

In a large skillet melt butter. Add mushrooms; sauté until golden, about 5 minutes. Stir in soup, milk, chives and black pepper. Bring to the boiling point. Stir in half of the cheese; cook and stir until cheese melts.

Arrange broccoli in a buttered 10 x 6 x 2-inch baking pan. Top with eggs. Pour sauce over all. Sprinkle with remaining cheese. Bake uncovered, until hot and bubbly, about 15 minutes.