English Breakfast

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Servings: 4 Prep: 45 min Cook: 540 min Dairy Free GAPS Gluten Free Homestyle Make Ahead Breakfast No Leftover Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

For the beans: 1 cup dried navy beans ½ lemon, optional 3 cups water, more or less as needed 1 teaspoon sea salt, or to taste ½ teaspoon ground black pepper, or to taste For the breakfast: 8 slices bacon 1 tomato 5 ounces cremini mushrooms 8 eggs

Instructions

1. For the beans: Place beans in a large bowl. Juice lemon. Cover completely with water (3x the amount of water to beans) and add lemon juice.

2. Allow to sit in a warm spot in your kitchen and soak for at least 8 hours.

3. Rinse and drain beans well until the water runs clear.

4. Place beans in a large pot and cover with 1 inch water above the beans. Bring pot to a boil, skimming off any foam that rises to the top of the water.

5. Simmer on low for about an hour, or until beans are tender. Season beans with salt and pepper, to taste. Cover and keep warm.

6. For the breakfast: Fry bacon in a heavy bottomed frying pan until desired doneness is reached.

7. While the bacon is cooking, slice the tomato into 1/2 inch slices. Cut mushrooms in half and season both with sea salt and black pepper.

8. Transfer cooked bacon to a plate. Reserve about 2 tablespoons bacon fat per 4 servings.

9. Over medium high heat, fry the tomatoes and mushrooms in bacon fat until browned. Transfer to plate with bacon.

10. Add more bacon fat if necessary. Reduce heat to medium-low and crack eggs into skillet. Do not overcrowd; this may need to be done in batches.

11. Cook eggs slowly until the tops of the whites are set and the yolk is still runny, about 3 minutes, longer if you prefer your egg yolks firmer. Season with salt and pepper.

12. Serve beans on a plate with eggs, bacon, grilled tomato, and mushrooms.