Fried Ham and Eggs

Ingredients

• Cat the ham into slices
• poach the eggs
• dry it in a cloth

Method

1. 1

   Cut the ham into slices, ensuring they are of the same thickness.

2. 2

   Cut off the rind, and if the ham is particularly hard and salty, soak it for about ten minutes in hot water, then dry it.

3. 3

   Put it into a cold frying-pan, set it over the fire, and turn the slices three or four times while cooking.

4. 4

   When done, place them on a dish kept hot in front of the fire while poaching the eggs.

5. 5

   Slip the eggs onto the slices of ham and serve quickly.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 43. The excerpt below is the record exactly as published.

RIED HAM AND EGGS (a Breakfast Dish). Cat the ham into slices, and take care that they are ol the same thickness in every part. Cut off the rind, and il the ham should be particularly hard and salt* it will b<* found an improvement to soak it for about ten minutes in hot water, and then dry it in a cloth. Put it into a cold frying-pan, set it over the fire, and turn the shoes three or four times whilst they are cooking, Wben done, place them on a dish, which should be kept hot in front of the fire during the time the eggs are being poached. Poach the eggs

Cook this with the app: pantry check, scaling, and the assistant.