Open can of beans and drain any liquid from the can. Then, cook beans over stovetop until they are heated.
While beans are cooking, slice mushrooms and mince shallots.
Heat olive oil in a skillet over stovetop and add mushrooms to the pan. Once they start cooking a bit, add the shallots. Once both the mushrooms and the shallots are a golden brown, remove from stovetop and add them to the pot with the beans.
Remove the bean pot from the stove and stir in the mushrooms and shallots; set aside.
In a skillet (can use same one from before) cook both slices of bacon. Once they are cooked, remove from heat and wait 1-2 minutes for them to cool a bit. Then, slice or break them into tiny pieces and add them to the pot.
Stir everything together and put mixture on a plate.
In a skillet, heat a tiny bit of olive oil and then crack an egg and cook it until the whites are bubbling a bit. Use a spatula to carefully remove the egg from the skillet to overtop the bean mixture.
Add pepper to taste