Bacon And Egg Cake
|Milk||1⁄2 Cup (8 tbs)|
|Chives||3 Tablespoon, finely cut|
Cut each slice of bacon in half.
Fry it lightly (do not let it become crisp) in a 12-inch skillet.
Drain and set it aside.
Remove all but about 1 tablespoon of bacon fat from the skillet.
Combine the eggs, flour, and salt in a bowl.
Gradually add in the milk.
Over moderate heat, warm the fat in the skillet.
Pour in the egg mixture and turn the heat down to low.
Do not stir.
Let the eggs set firm, about 20 minutes.
When the mixture is firm, remove it from the heat.
Arrange the bacon slices and chives on top and serve directly from the pan.