Lenten Eggs on Codfish Cakes

Ingredients

• 2½ cups chopped salt cod
• 2 potatoes, peeled and diced
• 6 eggs
• 2 slices bacon
• pepper to taste
• butter
• fine bread crumbs
• vinegar

Directions

1. Boil the chopped salt cod and diced potatoes in a stew pan of boiling water until the potatoes are tender.

2. Mash the cod and potatoes together, then add the well-beaten eggs and a dash of pepper.

3. Mold the mixture into flat cakes, dip in fine bread crumbs, and fry in hot fat until golden brown.

4. Drain on blotting paper and arrange on a hot platter.

5. Poach the eggs in an egg poacher and place them on top of the codfish cakes.

6. Fry the bacon until the fat is rendered, add onion, stir, then remove from heat and mix in vinegar. Pour this over the eggs before serving.