White Bean Breakfast Hash

• Gluten free

• Meat

  • 2 slices Bacon

• Produce

  • 1 can Kidney beans, white
  • 1/2 cup Mushrooms
  • 2 tbsp Shallots

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thealmondeater.com

Description

Ingredients

• 1 can white kidney beans
• 2 tbsp olive oil
• ½ cup mushrooms, sliced
• 2 tbsp shallots, minced
• 2 slices bacon
• 1 egg
• Pepper to taste
• Optional: ½ avocado

Directions

• Open can of beans and drain any liquid from the can. Then, cook beans over stovetop until they are heated.
• While beans are cooking, slice mushrooms and mince shallots.
• Heat olive oil in a skillet over stovetop and add mushrooms to the pan. Once they start cooking a bit, add the shallots. Once both the mushrooms and the shallots are a golden brown, remove from stovetop and add them to the pot with the beans.
• Remove the bean pot from the stove and stir in the mushrooms and shallots; set aside.
• In a skillet (can use same one from before) cook both slices of bacon. Once they are cooked, remove from heat and wait 1-2 minutes for them to cool a bit. Then, slice or break them into tiny pieces and add them to the pot.
• Stir everything together and put mixture on a plate.
• In a skillet, heat a tiny bit of olive oil and then crack an egg and cook it until the whites are bubbling a bit. Use a spatula to carefully remove the egg from the skillet to overtop the bean mixture.
• Add pepper to taste
• Enjoy!