Noodles with Crispy Bacon

• 1 lb packet egg noodles
• 4-5 rashers bacon, rinds removed
• ½ pint <

Cook the noodles in boiling salted water until they are tender but with a bite. Meanwhile fry the bacon briskly in a dab of butter until it is crisp and brown but not burned. Beat the egg yolks, chives and cream together, add the drained bacon, broken into bits, season if necessary and heat gently in a double boiler until thick enough to coat the back of your spoon. You can add a little crushed