Fried Rashers Of Bacon And Poached Eggs
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Ingredients
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Bacon; eggs.

Method
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Cut the bacon into thin slices, trim away the rusty parts, and cut off the rind. Put it into a cold frying-pan, that is to say, do not place the pan on the fire before the bacon is in it. Turn it 2 or 3 times, and dish it on a very hot dish. Poach the eggs and slip them on to the bacon, without breaking the yolks, and serve quickly.

Source: Mrs Beeton's Book of Household Management (1861)
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