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Spread a bit of mustard on the cut sides of both biscuit halves and sprinkle with chili flakes, set aside.
In a large skillet over medium high heat, add about a teaspoon of olive oil to the pan then lay the bacon slices in the pan, making sure they don’t overlap.
Place a separate large skillet over medium high heat and let the pan get hot. Add the mushrooms, shallot and garlic to the pan along with a few tablespoons of butter and toss.
Once bacon has browned on one side, flip to crisp the other side and move the slices toward one side of the pan. Place the biscuit halves, cut-side down, into the empty space in the pan so they cook in the rendered bacon fat.
Add a bit more butter to the mushroom pan and continue to sear and crisp.
Add a bit of olive oil to a third, nonstick skillet along with 2 tablespoons of butter and a pinch of chili flakes. Set over medium heat to let the butter froth. Crack eggs into the pan and let cook.
Remove the biscuits from the bacon pan once browned, then add a splash of apple moonshine to deglaze the pan, letting the liquid reduce and evaporate.
Season the top of the eggs with salt and pepper, swirling the pan to coat the egg whites with foaming butter.
To serve, place the biscuits cut-side up onto a plate. Top each with one fried egg, and transfer the mushroom mixture to the side of the plate, followed by the bacon.
Spoon a generous portion of the baked beans alongside the biscuits and serve immediately.