a delicious breakfast

Beans on Toast with Crisp Bacon and Eggs

Serves 4.  An update on one of my favorite meals – an egg over a chili melt – from Martha Stewart. 

            olive oil

            3 slices thick-cut bacon, cut in 1½ “ pieces

            4 garlic cloves, peel and smashed into large pieces

            8 fresh sage leaves, coarsely chopped

            4 slices rustic bread

            2½ c. cooked beans, plus ½ c. cooking liquid

            pinch of red pepper flakes

            4 large eggs

Heat a large sauté pan over medium heat.  Add 1 Tbs. olive oil, the bacon, and garlic, and cook until bacon is almost crisp.  Add sage, and cook just until bacon is crisp and garlic is golden (if sage and garlic begin to brown, remove them before the bacon).  Transfer to a plate with a slotted spoon; reserve fat in pan.  Fry bread slices in fat, adding a splash of oil if pan seems dry, until golden on both sides, about 5 minutes total.  Transfer bread to a plate.

Heat beans and their liquid in same pan until simmering.  Stir in 2 tsp. olive oil and the red pepper flakes.  Meanwhile, fry eggs in oil in a separate pan.

Place 1 piece toast on each of 4 plates, and spoon beans over toast.  Place 1 egg on each, and top with bacon, garlic and sage.  Drizzle with oil, and sprinkle with more red pepper flakes.