Eggs Ragout In A Pan Recipe
Eggs Ragout In A Pan Recipe with Streaky Bacon, Onion, Mushrooms, Baked Beans & Eggs.
INGREDIENTS
4 oz (100g) Streaky Bacon, cut into thin slices
1 Large Onion
1 oz (25g) Cooking Oil
A few Mushrooms (optional)
1 Can of Baked Beans
Salt & Pepper
4 - 6 Eggs
Chopped Parsley
METHOD
Remove the rinds from the Bacon, put these into a frying pan and cook to extract all the fat. Dice the Bacon and slice the Onion thinly and fry together for a few minutes, add a little extra Cooking Oil if necessary, remove the rinds. Add the sliced Mushrooms if wished, and Baked Beans, heat thoroughly, season well.
Make 4 - 6 'wells' in the mixture. Put a small drop of Cooking Oil into each 'well', then drop in an Egg and fry for a few minutes.
Spoon on to hot serving plates and top with Chopped Parsley. Serves 4 - 6 people.
Based on the Eggs Ragout In A Pan recipe in:
Suppers & Buffets
by Marguerite Patten (Octopus Books 1973).