Bacon And Eggs With Tomatoes And Mushrooms - cooking recipe

Ingredients

1 tablespoon butter
1 cup small white mushroom, trimmed
4 slices thick-cut bacon
2 links breakfast sausage
2 plum tomatoes, halved
4 extra large eggs
2 slices French bread, halved diagonally

Preparation

In a large skillet, melt the butter on medium high heat. Add the mushrooms and cook for 3 minutes, or until browned. Transfer the mushrooms to a plate and keep warm.
In the same pan, fry the bacon for 5 minutes, until crisp and brown, then transfer to a plate lined with paper towels. Pour off the drippings, before adding the sausages to the pan and cook over medium heat for 8 minutes, or until cooked through. Transfer ro a plate to drain.
Pour the fat from the skillet onto a separate dish, and return 1 tsp of the bacon fat to the skillet to use to fry the tomatoes for 3 minutes per side. Arrange the tomatoes on 2 breakfast plates.
Add 1 tbsp bacon fat to the skillet, fry the eggs over medium low heat to desired doneness. Arrange the eggs between the two plates.
In the same pan, quickly fry the bread slices for 1-2 minutes, until golden brown, adding more bacon fat, if necassary. Arrangethe hot bread slices, bacon, sausages, and mushrooms on the plates. Serve immediately.