Subject: Eggs in Bacon Rings
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 14 2000 - 08:54:53 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
The five-year-olds in your life will enjoy this one, courtesy of
reader Laurie Petitpas.
A man walks into a doctor's office. He has a cucumber up his nose, a
carrot in his left ear and a banana in his right ear. "Doctor, what's
the matter with me?"
"You're not eating right."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Here's an interesting variation on the old American standard bacon and
eggs. Just because we're doing "Home Cooking" this week doesn't mean
we can't do it with a little flair.
Eggs in Bacon Rings
4 slices bacon
4 eggs
Salt and freshly ground pepper to taste
Chopped parsley or chives for garnish, optional
Fry or broil the bacon until it is almost crisp. Drain on paper
towels. Lightly grease the bottoms of a muffin pan and line the sides
with the bacon. Add the eggs and season with salt and pepper. Bake
in a preheated 350F (180C) oven for 8 to 10 minutes, or until the eggs
are done to your preference. Garnish with chopped herbs if desired
and serve immediately. Serves 2 to 4.
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