Fried Eggs With Macedoine
|Macedoine of vegetables||2 Pound|
|Diced bacon||2 Ounce|
|Fried bread pieces/Toasted bread pieces||4 Small|
|Fried potatoes||1 Cup (16 tbs)|
Heat and drain the tinned vegetables.
Brown the chopped bacon in the lard, add the hot macedoine of vegetables and the spoonful of stock; simmer, without boiling, on a gentle heat.
Fry the eggs in lard in a small pan; only for a few minutes till the white of each one is crisp and golden all over.
Turn each one very carefully with a skimming ladle, cook for a few seconds longer to brown and fry the top part, then place on a small piece of bread which has been either toasted or fried.
Arrange round a plate, and pile the macedoine of vegetables in the middle, surrounded, if you like, with diced fried potato.