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Recipe Thursday-Sauteed Mushrooms, Kunzler Bacon and Eggs on Toast

Posted on November 30th, 2017 | Posted in Breakfast and Brunch, Recipes

Enjoy this fast mushroom breakfast on a weekday or weekend. I could eat mushrooms every day of my life!

Yield-4 Servings
Ingredients
4 slices Kunzler bacon (KNZ2660, 12/1#)
2 tablespoons olive oil (992055, 4/3LTR)
1# baby portabella mushrooms, sliced (00651, 12/8OZ)
1 garlic clove, minced (02619, 5#)
Kosher salt (CQS030, 3#, Morton) & pepper (CQP064, GAL), to taste
4 eggs (EGG014, 15/1DOZ, Martin’s Quality Eggs)
1 ounce Parmesan, grated (775625, 10#, Stella)
4 slices of multigrain bread (533052, 8/24OZ, La Brea)

Method
Fry bacon in skillet until crisp. Wipe pain and add olive oil. Heat on medium and saute mushrooms for 5 minutes, until cooked. Add garlic, salt a pepper and cook until garlic smells, about 1 minute. Brush bread with olive oil and toast. Fry eggs over easy. Assemble, by placing bread on bottom, mushrooms, bacon, egg and grated Parmesan.

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