I’m pretty sure there was a time, not even that long ago, when I would make complicated breakfasts every weekend morning. (Well, every weekend morning that I wasn’t baking scones straight from the freezer.) I vaguely remember asking myself, while surrounded by dirty dishes, why I did this to myself. But the next weekend I’d be back in the same place, always unable to resist a shiny new recipe.
Probably I’ll swing around to that phase again, but for now, I’m loving simple breakfasts – things that only briefly keep me away from drinking coffee while mindlessly surfing the internet. Even these quick meals are a lot more complicated than the yogurt and frozen berries I spend five minutes blending together every morning before work, so they’re still a treat.
In this case, it’s a simple matter of cooking bacon and mushrooms, topping them with eggs (poached, fried, your choice; I chose fried because it’s easier), mixing in some spinach just until it softens, and if you want to get fancy, you can add a slice of toast. I love the earthiness of the mushrooms and spinach combined with bacon, and getting in a serving of vegetables for breakfast is a great way to start the day. But what makes me the happiest is that I get all that in well under half an hour, so I can get on with the rest of my weekend, whether than means working out, relaxing in the backyard, or spending all day messing up the kitchen with other projects.
I did not wilt the spinach for the pictures, but I should have.
4 slices bacon, coarsely chopped
2 cup (8 ounces) cremini or button mushrooms, halved or quartered if large
1 cup oyster mushrooms, coarsely chopped
6 to 8 eggs
ground black pepper
2 cups spinach leaves
1. In a medium skillet over medium heat, cook the bacon until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
2. Pour off all but about 1 tablespoon of fat from the skillet. Add the mushrooms, increase the heat to medium-high, and cook, stirring occasionally, until brown, 8-10 minutes.
3. Meanwhile, heat about 1 tablespoon of bacon fat to a large nonstick skillet over medium-low heat. Add the eggs (I crack them into small dishes first), season with salt and pepper, cover the pan, and cook until the whites are set and the yolks are soft (or however you like your eggs), about 5-7 minutes.
4. When the eggs are ready, add the spinach and the cooked bacon to the mushrooms. Cook, stirring constantly, until the bacon is warm and the spinach just wilts, about a minute. Serve, with the eggs, immediately.