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Bacon and Eggs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Bacon and Eggs

Ingredients

Directions

  1. Remove the rind from the bacon and cut it into thin slices.

  2. Place the bacon in a cold frying pan and cook slowly in its own fat over low heat.

  3. Turn the bacon two or three times until it is lightly browned, then serve on a hot dish.

  4. After removing the bacon, break the eggs into the pan.

  5. Add boiling water and cook gently until the eggs are set.

  6. Optionally, fold the eggs over to hide the yolk and serve with the bacon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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