Serves: 4
Prep Time: 15 minutes
Ingredients
1 can of favorite baked beans
4 strips of bacon
12 brown or white mushrooms, rough ends of stems removed
2 Roma tomatoes, cut in half
4 eggs
2 large handfuls of fresh spinach, roughly chopped
salt and pepper
Instructions
1. In a small pan, heat the beans and keep them warm over a low flame while you prepare the rest of the meal.
2. In large nonstick or cast-iron skillet, fry bacon until crispy. Set aside and drain almost all grease from the pan.
3. In same skillet, throw in mushrooms and season with salt and pepper. In the other half of skillet, place tomatoes, skin side down, and cook for 2-3 minutes. Keep an eye on mushrooms at the same time so they don’t burn. Turn everything over and cook for another minute or so. Push mushrooms and tomatoes to one side of pan, and crack eggs into the pan and fry. You may need to add a bit of oil or bacon fatback into the pan to keep the eggs from sticking.
4. When the eggs are done, divide everything onto plates. Keep the pan on the stove and throw in the spinach to wilt (30 seconds to 1 minute); add cooked spinach to plates.
5. Serve with baked beans and your favorite toast.
Recipe excerpted from "The Family Chef" by Jewels and Jill Elmore (Celebra Hardcover; May 2009)
Note:
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