Click here to advertise on CatholicCulture.org

Catholic Recipe: English Eggs and Bacon

    INGREDIENTS

  • strips of bacon
  • 3 Tablespoons of cream
  • eggs
  • Details

  • Serves: 1
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: England

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
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

The first steps toward liturgical renewal 15 hours ago
Boycott Apple? No; the effort is doomed to fail. 17 hours ago
Church Fathers: St. Justin Martyr March 31
Zooming toward Easter March 31
Why homosexuals need not worry over the Indiana law March 31

Top Catholic News

Most Important Stories of the Last 30 Days
Pope announces Jubilee: a Year of Mercy CWN - March 13