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