271. CRISPY EGGS and BACON

makes 4 to 6 servings


6 slices of bacon
½ cup small croutons
6 eggs
1/3 cup milk or light cream


Cook bacon till crisp; drain and crumble coarsely. Reserve bacon drippings. Measure 1 tablespoon reserved drippings into skillet. Add croutons; heat and stir till brown and crisp; remove from skillet.

Add another tablespoon of drippings to skillet. Slightly beat eggs, milk, ¼ teaspoon salt, and dash of pepper; pour into skillet. Cook and stir till almost set. Gently stir in crumbled bacon and croutons. Cook till just set.


courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 268.