EGGS AND BACON
- ¼ lb. bacon
- ¼ lb. mushrooms
- 4 poached eggs
- 1 tablespoonful finely chopped parsley
- 2 tablespoonfuls bread crumbs
- 1 heaping tablespoonful (1 oz.) butter
- Salt and pepper
Fry the bacon, then chop it and put it into a gratin dish. Peel the mushrooms and fry them lightly in butter, chop them, and lay them on the top of the bacon, sprinkle in a little salt and pepper. Poach and drain the eggs, and lay them on the top of the mushrooms. Put the parsley, butter, and bread crumbs on the top and bake for six minutes.
Serve hot.