- 8 slices bacon
- 4 slices toasted crusty bread
- 1 garlic clove
- 4 cups sliced mixed mushrooms
- 8 eggs
- 1/4 cup ricotta
- Chopped fresh tarragon
Cook bacon until crisp. Rub bread with a peeled 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.