Prep 30 mins
Cook 1 hr 12 mins
Reportedly a “fancy” breakfast item that gained popularity at the turn of the twentieth century. This is a contemporary version.
- 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)
- fresh ground black pepper
- 4 -6 large eggs
- Preheat oven to 350°.
- Fry bacon in a heavy large ovenproof skillet over medium heat until light brown and much of the fat rendered.
- Add in the olive oil and garlic; cook for another minute.
- Add in the mushrooms; stir/saute for 5 minutes or until softened.
- Stir in the beans, wine, tarragon, hot red pepper flakes, salt, and pepper.
- Place the skillet in the oven, uncovered, and bake for 45 minutes to 1 hour, until the liquid is thickened, reduced, and bubbly.
- Leave the oven on.
- 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).
- Crack an egg into each indentation and return skillet to the oven.
- Bake 8-12 minutes or until the eggs are cooked to your liking.
- Serve warm from the skillet.