For a change of pace, here’s a breakfast recipe for today’s Tasty Tuesday post. At least, that’s when we enjoyed it, for a Sunday morning breakfast. I’ll let Mrs. Glasse introduce this new-to-me concept of fixing breakfast…
Collops and Eggs
Cut either bacon, pickled beef, or hung mutton, into thin slices, broil them nicely, lay them in a dish before the fire, have ready a stew-pan of water boiling, break as many eggs as you have collops, break them one by one in a cup, and pour them into the stew-pan. When the whites of the eggs begin to harden, and all look of a clear white, take them up one by one in an egg-slice, and lay them on the collops.
So my obvious choice was bacon, because I’m not a fan of beef or lamb for breakfast. If I were to make this as a dinner, then perhaps that would work. But feel free to choose whichever meet you’d like to broil.
It took me a little while to understand why she wants me to put all the eggs into one cup. That way all the eggs cook at the same time, so they’re all done at the same time and ready to serve. By the way, an “egg-slice” is simply a slotted spatula or turner. Because the eggs are rather slick from the boiled water, I think a slotted spoon makes it easier to lift them out without having them end up on the floor. But perhaps that’s just me…
The other thing “new” to me, besides boiling eggs in water without their shells on, was broiling bacon. Only after hubby and I were eating the results did I remember that my family also used a broiler to cook bacon for larger groups. Just like those 18th-century cooks with their large families and frequent visitors, my parents had five children and often we had friends or other family members visiting. Hubby’s aunt also used a broiler to do bacon when she needed to feed a family gathering after a funeral. So it’s really not new, just overlooked on my part. But I don’t have such a large group to feed, and hubby typically cooks the bacon on a flat griddle. That’s my story and I’m sticking to it…
Anyway, here’s my adaptation of this recipe…
Betty’s Bacon Collops and Eggs
4 slices bacon, cut into halves or quarters
Heat broiler on high. Arrange bacon on broiler pan and broil until desired crispness, turning occasionally.
Meanwhile, start a pot of water boiling.
Remove bacon from broiler pan to a serving platter and keep warm.
Crack each egg into a small to medium mixing bowl.
Add all eggs at once to boiling water, stirring gently to separate whites as they cook.
When the whites are bright white and the yolks done enough, carefully use a slotted spoon to remove each from the water and arrange on the bacon. Serve hot.
When I made this, I left the slices whole but I discovered it made it rather tricky to serve the bacon and eggs. So next time I’d cut the slices into halves or better into quarters so you have an easier time choosing one egg instead of multiples at one time.
I served this with toasted English muffins and orange juice since I had both on hand. It made for a nice Sunday morning breakfast.
What do you enjoy for breakfast? What meat would you use if you were to make this recipe?
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In 1782, the fight for independence becomes personal…
When Amy Abernathy’s childhood sweetheart, Benjamin Hanson, leaves to fight in the American War for Independence without a word of goodbye, Amy picks up the pieces of her heart and chooses independence. When Benjamin returns unexpectedly, Amy flees to the country to help her pregnant sister and protect her heart.
Benjamin Hanson knows he hurt Amy, but he also knows he can make it up to her after he completes his mission. Then he learns that Amy has been captured by renegade soldiers. Now Benjamin faces his own choice: free the sassy yet obstinate woman he’s never stopped loving or protect Charles Town from the vengeful British occupation.
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