Bacon and Eggs

    Prepare your rashes by cutting off the rind neatly. If bacon should be salty and dry, scald in boiling water for a few seconds before cooking. Put the rashers in a cold frying pan and cook over gentle heat, turning continuously with fork till crisp but not hard. Remove bacon on to a hot dish and keep warm in oven (not so hot as to continue cooking) until eggs are ready. Break each egg into a cup singly and slip into hot fat. There should be enough fat in the pan to allow the eggs to be well basted on the top until the white is set. Remove from pan on a slice into the dish of rashers and serve very hot.