Eggs Sur Le Plat

Total Time: 1 hr 42 mins Preparation Time: 30 mins Cook Time: 1 hr 12 mins

Ingredients

• Servings: 4
• 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 beans (such as cannellini or aztec)
• 1/2 cup dry 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

Recipe

• 1 preheat oven to 350°.
• 2 fry bacon in a heavy large ovenproof skillet over medium heat until light brown and much of the fat rendered.
• 3 add in the olive oil and garlic; cook for another minute.
• 4 add in the mushrooms; stir/saute for 5 minutes or until softened.
• 5 stir in the beans, wine, tarragon, hot red pepper flakes, salt, and pepper.
• 6 place the skillet in the oven, uncovered, and bake for 45 minutes to 1 hour, until the liquid is thickened, reduced, and bubbly.
• 7 leave the oven on.
• 8 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).
• 9 crack an egg into each indentation and return skillet to the oven.
• 10 bake 8-12 minutes or until the eggs are cooked to your liking.
• 11 serve warm from the skillet.