This recipe has pretty much all of my favorite things - Toasty bread covered in delicious melted cheese, beans swimming a rich, salty, bacon rosemary broth, and, of course, a fried egg to top it all off. I can't think of a more perfect breakfast.
Ingredients -
4 thick slices crusty bread
4 tsp stone ground mustard
4 oz aged white cheddar - I used Beecher's Marco Polo cheese
4 eggs
6 slices bacon - cut into 1/2 inch pieces
1/2 a medium onion - finely diced
2 cloves garlic - minced
1 Tbsp fresh rosemary - chopped
1/2 cup chicken stock
1 15oz can white beans - drained and rinsed
1/2 tsp kosher salt
In a medium dutch oven or other heavy pot cook the bacon over medium heat until the fat has rendered and it is starting to get crispy. Remove the bacon from the pan and set aside. Leave the bacon fat in the pan. Add the onions to the pan, along with 1/4 tsp salt, and cook over medium heat until they are softened and translucent. Add the garlic to the onions and cook for a few more minutes until everything is starting to brown a little. Return the bacon to the pan and add in the rosemary. Sauté everything together for a couple minutes then add in the chicken stock and the beans. Turn the heat to low and simmer the beans in the broth for 5 minutes. Taste and add the other 1/4 tsp salt if necessary. Then turn off the heat and set them aside while you make the eggs and toast.
In the toaster or under the broiler toast each slice of bread until they are golden brown. Spread each slice with 1tsp of mustard and top with 1 ounce of cheese. Place the cheese topped bread slices under the broiler until the cheese is melted and a little browned.
Cook the eggs however you prefer them - poached, scrambled, fried, soft boiled etc. I fried mine in a little bacon fat.
To assemble the meal top each slice of cheese toast with 1/4 of the bean mixture and 1 of the fried eggs. Eat immediately.
Serves 4
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