Champ Potato Cakes with Bacon and Eggs

• 4 Tomatoes
• 4 Medium Portabello Mushrooms
• 8 Slices of Bacon
• 1/2 tsp Salt divided
• Black Pepper
• 2 tsp Olive Oil
• 4 cups of Champ
• 1 cup all purpose flour
• 2 tbsp salted butter
• 8 poached eggs

1. Heat broiler
2. Cut tomatos into halves, place tomatoes, mushrooms, and bacon on a baking sheet, Sprinkle with salt and pepper and drizzle with Olive Oil
3. Place under broiler and cook until bacon is crisp, and tomato and shrooms are browned.
4. Remove from broiler and keep warm
5. Combine 4 cups of champ, four, salt and pepper in a medium bowl.
6. Heat a well seasoned cast iron skillet over medium high heat. Spoon potato mix into pan and flatten with spatula into the shape of a pancake. Cook until golden brown.
7. Serve with butter on champcakes, place 1 champcake on a plate, top with poached egg, 1 bacon, 1 shroom and 1 tomato.

Serves 8

Calories 330, Fat 19g, Choresterol 240mg, Protein 14g, Carbs 33g, Fiber 3g, Sodium 750 mg.