1307 Oeufs au Lard

Name: Oeufs au Lard (Fried Eggs and Bacon)
Cuisine: France
Ingredients: Grill some rashers of bacon and arrange them around shallow fried eggs. The eggs may be trimmed round with a cutter if desired.; Grill some rashers of bacon and arrange them around shallow fried eggs. The eggs may be trimmed round with a cutter if desired.; Fry some rashers of bacon in butter until light brown, place 2 slices with a little of the cooking fat in each egg dish; break 2 eggs in each dish and cook as for sur le Plat.; Grill some rashers of bacon and arrange them around shallow fried eggs. The eggs may be trimmed round with a cutter if desired.; Fry some rashers of bacon in butter until light brown, place 2 slices with a little of the cooking fat in each egg dish; break 2 eggs in each dish and cook as for sur le Plat.; Fry some rashers of bacon in butter until light brown, place 2 slices with a little of the cooking fat in each egg dish; break 2 eggs in each dish and cook as for sur le Plat.; Fry some rashers of bacon in butter until light brown, place 2 slices with a little of the cooking fat in each egg dish; break 2 eggs in each dish and cook as for sur le Plat.

Fried Eggs and Bacon

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

These may be prepared in either of the two following ways:

Fry some rashers of bacon in butter until light brown, place 2 slices with