FEEDS: 2

WHAT YOU’LL NEED:

• 2-3 strips bacon
• 1 T. olive oil
• 1 small onion, diced
• 5-6 fresh mushrooms, sliced
• 1/2 C. cooked, diced potatoes
• salt and pepper
• 4 eggs

LET'S COOK

Preheat your oven to 400 degrees. Dice the bacon into small pieces while it’s raw. Cook it in a heavy gauge saute pan over a medium high burner just until it’s done. Remove it, using a slotted spoon, to a paper towel to drain it. Pour off the rendered bacon fat to discard it.

Place the pan back on the burner, add the olive oil and then slide in the diced onions and the mushrooms. Cook it up until they take on some color or caramelize. Add the diced potatoes, season with salt and pepper and cook to heat it all through and give the potatoes some color as well.

Crack the eggs onto the top of the bacon and vegetable saute. Slide the whole pan into the oven and set your timer for 3 minutes. When the time elapses, remove from the oven, divide onto two plates and serve with a muffin or your favorite toast.

MORE IDEAS:

If you like more variety in a dish like this, consider slicing and cooking some peppers, even some cooked broccoli in the mix.

Also, if you like your egg yolks a bit more firm, cook an additional 2 minutes in the oven.