Reprinted from The Mycorizon (Newsletter of the New Mexico Mycological Society), September 2006
12 oz. meaty bacon
1 1/4 cups chanterelles halved
4 rolls (whole grain or whatever you prefer)
Sea salt and freshly ground black pepper
Fry bacon and keep warm.
Gently sauté chanterlles in butter until soft and keep warm.
Fry eggs individually to desired doneness.
Toast and butter rolls.
Assemble and season with salt and pepper.