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.

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  • 6 to 8 strips smoked bacon slices or 4 (¼-inch-thick) slices pancetta, cut in 2-inch pieces
  • 1 cup halved button mushrooms
  • 1 cup grape or cherry tomatoes, halved
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 6 to 8 large eggs
  • Fresh thyme leaves
  • A handful of baby arugula
  • 6 to 8 slices Italian country loaf, toasted


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 1 to 2 teaspoons olive oil to the skillet if needed. Carefully crack the eggs into the skillet. Cook the eggs sunnyside up, or until the whites are set but the yolks are still runny.

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.