It might be called Eggs Arcady, but the concept is far from original. There's a stack full of recipes based on eggs, bacon and something else. Every country has its own admirable variation, Northern Ireland's Ulster Fry, Germany's Farmer's Breakfast, France's Ouefs Parmentier and the local cafe's All Day Breakfast. So add an extra ingredient and show off your knowledge of world cooking.
Ingredients (serves 4)
4 Eggs
12 - 16 oz (300 - 500 gm) of Smokey Bacon
1 lb (500 gm) of Cooked Potatoes (a 500 gm tin works well)
4 Tablespoons of Olive Oil for frying
Equipment
12 inch heavy bottomed frying pan
Method
Cut the bacon rashers into thin strips and fry gently in the oil for five minutes, move them around the pan a couple of time to prevent sticking and burning. Whilst this is taking place, cut the potatoes into quarter inch slices and add them to the pan and mix with the cooking bacon. Now break 4 eggs into a bowl and lightly beat with a fork. Spread the beaten eggs over the contents of the frying pan and cook for five minutes until the eggs have solidified. Serve in the frying pan.
Comment
This is one of the few known uses for tinned potatoes south of the Arctic Circle.
Page Created: 12th April 2001