Roasted Mushrooms With Bacon and Eggs From Downtown Italian

Ingredients

• 5 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 pound shiitake mushrooms, stems removed, sliced or torn into ¾-inch-thick pieces (about 6 cups)
• 3/4 teaspoon kosher salt, plus more for seasoning
• Freshly cracked black pepper
• 3 1/2 ounces bacon or pancetta, diced
• 4 garlic cloves, thinly sliced
• 2 tablespoons thinly sliced hot pickled peppers (preferably B&G brand, stems and seeds removed; see Note)
• 6 to 8 fresh basil leaves, torn
• Freshly squeezed juice of 1 lemon
• 4 large eggs (preferably free range, farm fresh)
• 4 ounces ricotta salata or Parmesan cheese, for garnish

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