Skip to main content

Fried Rashers of Bacon and Poached Eggs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Fried Rashers of Bacon and Poached Eggs

Ingredients

Directions

  1. Slice the bacon into thin pieces, trimming away any fatty parts and removing the rind.

  2. Place the bacon in a cold frying pan, then heat the pan on the stove.

  3. Cook the bacon, turning it 2 or 3 times, until crispy.

  4. Poach the eggs and place them on top of the bacon without breaking the yolks.

  5. Serve immediately.

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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes