Bacon and Eggs With Tomatoes and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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From the Mystery food novel Food To Die For. In the novel/recipe book, this recipe is described as being a Classic English Breakfast. Even though it's not kosher, I'm hoping some one else will enjoy the recipe, although I did hear once that there was such a thing as fake bacon. Ingredients:
1 tablespoon butter |
1 cup small white mushroom, trimmed |
4 slices thick-cut bacon |
2 links breakfast sausage |
2 plum tomatoes, halved |
4 extra large eggs |
2 slices french bread, halved diagonally |
Directions:
1. In a large skillet, melt the butter on medium high heat. Add the mushrooms and cook for 3 minutes, or until browned. Transfer the mushrooms to a plate and keep warm.
2. In the same pan, fry the bacon for 5 minutes, until crisp and brown, then transfer to a plate lined with paper towels. Pour off the drippings, before adding the sausages to the pan and cook over medium heat for 8 minutes, or until cooked through. Transfer ro a plate to drain.
3. Pour the fat from the skillet onto a separate dish, and return 1 tsp of the bacon fat to the skillet to use to fry the tomatoes for 3 minutes per side. Arrange the tomatoes on 2 breakfast plates.
4. Add 1 tbsp bacon fat to the skillet, fry the eggs over medium low heat to desired doneness. Arrange the eggs between the two plates.
5. In the same pan, quickly fry the bread slices for 1-2 minutes, until golden brown, adding more bacon fat, if necassary. Arrangethe hot bread slices, bacon, sausages, and mushrooms on the plates. Serve immediately.
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