Makes 4 servings. Difficulty
4 large mushrooms, thickly sliced 4 slices of bacon 2 tomatoes, quartered 2 large gf Italian sausages, cut in 1/2 lengthwise and patted flat so they will cook quickly 4 eggs Salt and freshly ground black pepper 1 Tablespoon canola oil
Heat a large skillet over medium-high heat. Place sausages on one side of skillet. On the other side of skillet, drizzle canola oil. Add mushrooms on top of oil. Shake pan and season mushrooms with salt and pepper. Push mushrooms to one side of pan and lay tomatoes and bacon in pan. Cook for 2-3 minutes until bacon is crisp and golden. Turn bacon over. Shake pan so everything is evenly distributed around skillet.
Break eggs on different sides of pan. Turn heat down to medium and continue to cook for 1 or 2 minutes, or until eggs are set, but not fully cooked.
Transfer skillet to broiler and broil for 1 minute or until eggs are cooked to your liking. Cut contents of skillet into fourths like a pie and serve 1 wedge per person. Each serving should get 1 egg and a good mixture of sausage, bacon, tomatoes and mushrooms.