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1
Bring Beans to temperature in a small pot.
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2
Add 2 cloves of garlic smashed and minced.
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3
Add the 1/3 of a small onion chopped , almost minced.
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4
Add 1/4 teaspoon of Cinnamon.
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5
Pinch of salt
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6
Pinch of Cracked Pepper.
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7
Bring Cream of Mushroom soup to temperature and simmer for 10 minutes.
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8
Prepare bacon in pan until crisp. Break up in bits. 8 strips of bacon and two to a plate for four plates.
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9
Chop Parsley, saving four sprigs for garnish.
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10
Prepare two eggs at a time (x 4) in a 5 inch baking ring. Crack two eggs, insert in to the baking ring and baste with excess oil in pan until eggs in ring are cooked. Prepare 8 eggs, in batches of 2 for a total of 2 to a plate and a plating for 4 people.
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11
PLATING.
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12
11 inch dinner plates. spread a thin layer of the Mushroom soup on the bottom inner circle of 8 inches
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13
Spread a thin layer of the bean mixture in a circle of 6 inches with one edge touching an edge of the mushroom soup.
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14
Add the two sunny side up eggs on top of mushroom and beans so the two egg yolks split the beans and the mushroom soup.
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15
Sprinkle the entire top with the bits of broken up bacon. 2 slices of bacon per plate.
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16
Add a dash of RED hot sauce on top of the eggs.
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17
Sprinkle with chopped parsley
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18
Add a sprig of parsley on top of the egg.
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19
Serve with compliments of the chef.
