Title: Scrambled Eggs with Bacon
Categories: Starter Cheese Meat Hungarian
Yield: 6 Servings

9	oz	Bacon
15		Eggs
		Salt

Take some good firm bacon, cut it into cubes and fry till crisp. Put the crisp cubes of bacon and some of the fat rendered into a saucepan. When the fat is quite hot, pour in the eggs, which have been well beaten with a fork, and stir. Add salt if necessary. Loosen the edges now and then with a fork.

Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home BBS 2:323/4.4

previous

next