Loaded Bacon & Egg Platter

Instructions

1. 1

   Place bacon in a cold non-stick skillet. Turn heat to medium-high and cook until crispy (about 6-8 minutes). Remove bacon to a plate, leaving the rendered fat in the pan.

2. 2

   Add the sliced mushrooms and whole cherry tomatoes to the hot bacon fat. Sauté for 4-5 minutes until mushrooms are golden and tomatoes begin to burst. Push them to one side of the pan.

3. 3

   Crack the eggs into the empty space in the pan. Cook for 2-3 minutes until whites are set but yolks are still runny (cover with a lid for the last minute if you hate runny whites).

4. 4

   While eggs cook, toast the sourdough bread.

5. 5

   Assemble the platter: place eggs, bacon, mushrooms, tomatoes, and toast in distinct sections. Garnish eggs with fresh chives and black pepper.