Catholic Recipe: English Eggs and Bacon
In England the Monday before Lent is known as Collop Monday, so called because it was the last day of eating meat before the fast began. In an earlier day fresh meat was cut into collops, or steaks, for salting or hanging until after Lent was over. It is still customary to have eggs and collops, or eggs and bacon on this day. Of course this dish is good any time of year.
DIRECTIONS
Cut strips of bacon in 3-inch lengths, place them in a baking dish, and pour over them 3 tablespoons of cream. Bake in a moderate oven until the bacon is brown on one side, and then turn it over and brown the other. While the bacon is cooking, poach your eggs and serve on the bacon. This could be attractively done in individual ramekins.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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