Fried Rashers of Bacon and Poached Eggs
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Bacon
- eggs
Instructions
- Cut the bacon into thin slices, trim away the rusty parts, and cut off the rind.
- Put it into a cold frying-pan, that is to say, do not place the pan on the fire before the bacon is in it.
- Turn it 2 or 3 times, and dish it on a very hot dish.
- Poach the eggs and slip them on to the bacon, without breaking the yolks, and serve quickly.