My all-time, most-often-cooked recipe. I love to cook it on a tin can stove.
- 4 slices bacon
- 4 slices bread
- 4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Camp Stove and At Home
In a large frying pan, fold bacon strips into “V’s”.Cook on one side and turn over. Tear a hole in the center of the bread slice large enough to hold an egg. Place the bread slice onto the bacon, and break an egg in the center of the bread hole.
Season with salt and pepper. When the egg is done on one side, turn over and cook to desired doneness. Serves 4.
~ For eggs and bacon on one side and French toast on the other, with a fork scramble the egg and draw from the center over the bread. Turn over to cook the French toast.
You now have eggs and bacon on one side and French toast on the other.