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Bacon and Eggs with Mushroom-Garlic Toasts


These mushroom toasts topped with crumbled bacon and scrambled eggs are delicious for breakfast and beyond.

  • Servings: 4

Photography: Andrew Purcell

Source: Everyday Food, September 2012


  • 8 slices bacon
  • 4 slices crusty bread, toasted
  • 1 garlic clove, peeled
  • 4 cups sliced mixed mushrooms
  • 8 eggs
  • 1/4 cup ricotta
  • Chopped fresh tarragon


  1. Cook bacon until crisp. Rub toast slices with garlic clove. Saute mushrooms in 2 teaspoons bacon fat, season, and divide among toasts. Lightly scramble eggs in 1 tablespoon bacon fat; when set but still wet, fold in ricotta and tarragon; season. Top mushrooms with eggs and crumbled bacon.

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