Egg and potato scramble

2 slices bacon

4 medium-sized potatoes, sliced thin

1 teaspoon salt

4 eggs, beaten

¼ cup milk

Pepper

Fry bacon slices and remove from fry pan.

Fry potatoes in the fat until they are well browned, sprinkling with salt as browning starts.

Cover pan closely. Cook over low heat until potatoes are tender.

Combine eggs, milk, and pepper. Pour over potatoes in pan and cook slowly, stirring occasionally, until eggs are set.

Crumble bacon slices and add just before removing pan from heat. Serve at once.

Menu Suggestion

Serve with scalloped tomatoes or eggplant, spinach or kale, pear and cottage cheese salad, cookies.

For Variety

Bits of cooked ham, chipped beef, or any cooked meats may be used in place of the bacon in this recipe. Thin slices of sausages or chopped chicken livers are especially good. Fry the potatoes in bacon fat or other meat drippings when omitting the bacon.

Small cubes of cheese or flakes of smoked fish are other welcome additions with their own distinctive flavors.