Eggs Sur Le Plat - cooking recipe

Ingredients

2 slices bacon, thick slices, halved crosswise and cut into thin strips
2 tablespoons extra virgin olive oil
2 -3 plump garlic cloves, thinly sliced
1/2 lb woodsy mushroom, thinly sliced (porcini, portobello, or button mushrooms are recommended)
4 cups cooked white beans (such as cannellini or Aztec)
1/2 cup dry white wine
1/2 - 1 teaspoon dried tarragon (or a combination) or 1/2-1 teaspoon dried thyme (or a combination)
1/4 teaspoon hot red pepper flakes (or a pinch or two of cayenne pepper)
salt
fresh ground black pepper
4 -6 large eggs

Preparation

Preheat oven to 350\u00b0.
Fry bacon in a heavy large ovenproof skillet over medium heat until light brown and much of the fat rendered.
Add in the olive oil and garlic; cook for another minute.
Add in the mushrooms; stir/saute for 5 minutes or until softened.
Stir in the beans, wine, tarragon, hot red pepper flakes, salt, and pepper.
Place the skillet in the oven, uncovered, and bake for 45 minutes to 1 hour, until the liquid is thickened, reduced, and bubbly.
Leave the oven on.
Using a large spoon or the bottom of a cup, make 4 equal-spaced indentations in the beans (or another 1 or 2 for additional eggs).
Crack an egg into each indentation and return skillet to the oven.
Bake 8-12 minutes or until the eggs are cooked to your liking.
Serve warm from the skillet.