This fry-up starts with browned button mushrooms and caramelized tomatoes cooked in the renderings of crisp bacon or pancetta, and it all goes on top of a skilletful of sunnyside-up eggs. Serve it rustic style, right from the skillet, with a big pile of freshly toasted country bread. It’s a great family breakfast.
In a large skillet, cook the bacon over medium heat until crispy, 5 to 6 minutes. Transfer the bacon to a paper-towel-lined plate to drain, leaving the fat in the skillet. Add the mushrooms and tomatoes to the pan and sauté over medium-high heat for 3 to 5 minutes, until the mushrooms are lightly browned and the tomatoes are caramelized. Sprinkle with salt and pepper. Remove the mixture to a plate and set aside.
Reduce the heat to low, and add
Distribute the bacon, mushrooms, and tomatoes evenly around the pan, and sprinkle with salt, pepper, thyme, arugula, and a drizzle of olive oil. Serve right from the pan, with the toasted bread.
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