Lenten Eggs on Codfish Cakes

Ingredients

• 1 cup chopped salt codfish
• 2 medium potatoes, peeled and diced
• 6 eggs
• 2 slices bacon, finely chopped
• 1 teaspoon pepper
• fine bread crumbs
• hot fat for frying
• 1 tablespoon vinegar

Directions

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

2. Mash the codfish and potatoes together, then add the beaten eggs and pepper. Mix well.

3. Form the mixture into flat cakes and dip in fine bread crumbs.

4. Fry the cakes in hot fat until golden brown, then drain on blotting paper.

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

6. In a fry-pan, cook the bacon until the fat is rendered, then add the onion and stir well.

7. Remove from heat, add vinegar, and pour over the poached eggs before serving.