Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 127

Fry slices of bacon quickly, take out the meat and keep it hot; strain the fat that ran from them, add a tablespoonful of cottolene or other fat or dripping, bring to a boil and break into the pan as many eggs as you need. Slip a spatula under each, as soon as it is fairly “set” and reverse it dexterously if you like “turned” eggs.

Trim ragged and discolored edges, arrange in the center of a hot platter and lay the bacon about them.