Harbourside Farms) and stuck them in a dry frying pan on medium-low heat. I let them cook until they were crispy-chewy, then I set them aside, turned the heat to medium-high and added about 1/2 box of brown button mushrooms, sliced, into the remaining bacon fat. I fried them until they were almost fully cooked, then I added some fresh thyme, some salt, and some pepper. I then turned the heat to low and removed the mushrooms.
So I guess it's basically bacon and eggs, but it was sooo delicious! Maybe it's just because it's been so long since I've eaten bacon and eggs? Well, it's still delicious, fast, and easy, so if you have a little extra time or want a breakfast that's a little extra special, make this!