Here's an EASY breakfast recipe to try, courtesy of Men's Health:
6 strips bacon, cut into 1-inch pieces, or 4 quarter-inch-thick slices pancetta, dicedDirections:
1 cup button mushrooms, quartered
1 cup grape tomatoes, halved
Coarse salt and freshly ground pepper
Extra-virgin olive oil
8 large eggs
Fresh thyme leaves
1 handful arugula leaves
6 slices Italian country loaf, toasted
1 In a large skillet over medium heat, cook the bacon until crispy, 5 to 6 minutes. Then transfer it to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the mushrooms and tomatoes to the pan and saute on medium high until the mushrooms are lightly browned, about 1 minute. Sprinkle with salt and pepper and transfer the mixture to a plate.
2 Reduce the heat to low; add 1 to 2 teaspoons of olive oil to the pan if needed, and then carefully crack in the eggs. Cook them sunny-side up, or until the whites are set but the yolks are still runny.
3 Distribute the bacon and the mushroom-tomato mixture evenly around the pan. Sprinkle on salt and pepper, and add the thyme and arugula. Add a drizzle of olive oil. Serve straight from the pan with the toasted bread.
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