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Remove the rinds from the bacon and fry the rinds until the fat
begins to run.
Fry the rashers for a few minutes until they are cooked but not
crisp.
Remove from pan, curl each one in to a circle and secure with
cocktail sticks.
Place bacon circles back in pan, crack an egg in to them and cook
gently, spooning fat over the egg to help it cook.
Place bacon nests on slices of toast, grate Dubliner cheese over
them, remove cocktail sticks.
Serves 4
©
Traditional Irish Foods Inc.
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