Graham Kerr

62 Jena Eggs with Bacon and Mushrooms

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Bacon slices 4 4 4
Mushrooms 4 4 4
Chives 1 tbsp. 1 tbsp. 7½ grams
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters
Cream ¼ cup 2 fl. oz. 60 milliliters
Eggs 4 4 4
Double-egg-size Jena containers 4 4 4

Method

Method of Preparation

Finely slice bacon slices—very finely slice mushrooms—chop chives.

Method of Cookery

  1. Fry bacon until crisp—remove.
  2. Fry mushrooms lightly in bacon fat with lemon juice for 1 minute only.
  3. Mix bacon and mushrooms—add no salt—and divide between 4 containers. Press down.
  4. Add ½ fluid ounce cream per container.
  5. Drop an egg into each. Seal on top and cook 7 minutes.
  6. Serve dusted with chopped chives.

Serving

Another good first course.

© 1966 Graham Kerr. All rights reserved.