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Prep Time: 30 Minutes Cook Time: 42 Minutes |
Ready In: 72 Minutes Servings: 6 |
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Reportedly a “fancy” breakfast item that gained popularity at the turn of the twentieth century. This is a contemporary version. Ingredients:
2 slices bacon, thick slices, halved crosswise and cut into thin strips |
2 tablespoons extra virgin olive oil |
2 -3 plump garlic cloves, thinly sliced |
1/2 lb woodsy mushroom, thinly sliced (porcini, portobello, or button mushrooms are recommended) |
4 cups cooked white beans (such as cannellini or aztec) |
1/2 cup dry white wine |
1/2-1 teaspoon dried tarragon (or a combination) or 1/2-1 teaspoon dried thyme (or a combination) |
1/4 teaspoon hot red pepper flakes (or a pinch or two of cayenne pepper) |
salt |
fresh ground black pepper |
4 -6 large eggs |
Directions:
1. Preheat oven to 350°.
2. Fry bacon in a heavy large ovenproof skillet over medium heat until light brown and much of the fat rendered.
3. Add in the olive oil and garlic; cook for another minute.
4. Add in the mushrooms; stir/saute for 5 minutes or until softened.
5. Stir in the beans, wine, tarragon, hot red pepper flakes, salt, and pepper.
6. Place the skillet in the oven, uncovered, and bake for 45 minutes to 1 hour, until the liquid is thickened, reduced, and bubbly.
7. Leave the oven on.
8. Using a large spoon or the bottom of a cup, make 4 equal-spaced indentations in the beans (or another 1 or 2 for additional eggs).
9. Crack an egg into each indentation and return skillet to the oven.
10. Bake 8-12 minutes or until the eggs are cooked to your liking.
11. Serve warm from the skillet.
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