Mushroom and Bacon Breakfast Skillet

2 slices bacon

1 cup cremini mushrooms (a large handful will do), cleaned and sliced in half

small handful oyster mushrooms, coarsely chopped

small handful of arugula

salt and pepper to taste

1 tablespoon olive oil

3 or 4 large eggs

In a medium skillet over medium heat, cook bacon until cooked through and crisp. I like to cook bacon over medium or medium-low heat so it doesn’t burn to quickly. When bacon is cooked through, remove from pan and place on a paper towel to drain.

Drain some of the bacon grease, leaving about 1 1/2 tablespoons in the pan. Add mushrooms to the pan and let brown, untouched, for about 1 minute. Sprinkle with salt and pepper, and continue to cook, stirring occasionally, until mushrooms are golden brown. Remove from pan.

Reduce heat to low or medium-low. Add olive oil to the pan. Crack three eggs into the pan. Sprinkle with salt and pepper. Cover pan with a lid. After about 3 minutes, check eggs. Cook until they’re reached your desired doneness. I usually cook eggs for about 4 minutes. Remove skillet from heat. Sprinkle the eggs with bacon, mushrooms, and arugula. Add more salt and pepper as necessary and serve immediately. Serve with crusty bread and hot sauce.

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