Epworth Sunday Morning Scrambled Eggs

At Divine Word College in Epworth, Iowa, these eggs (or something very much like them) were the reward for early risers on Sunday mornings back in the 1960s and 70s. This was a rich, moist concoction, thick with small chunks of smoky bacon—the best breakfast of the week.

Ingredients

~ Bacon (Real bacon, please.)

~ Eggs: The more the better; it helps keep the final product moist. To attempt this with anything less than three large Grade A ova of the Gallus domesticus will be to little purpose. (Real eggs, por favor, not the pasteurized milk-carton version.)

~ Warm buttered toast (If you need a recipe for this, you’re in trouble.)

~ Jelly. jam, preserves, marmalade and/or orange juice

Preparation

~ In a sauté pan or skillet, fry the bacon crisp; use at least one slice per egg. Do NOT drain the bacon drippings from the pan.) Keep the pan warming (not smoking or burning) on the stove afterwards.

~ While the bacon is frying: In a bowl, lightly beat the eggs; make sure the yolks are broken and blended in.

~ Break, crunch or cut the crisp bacon into pea-sized chunks and mix them into the eggs. Salt and pepper (nothing exotic) to taste.

~ Pour the mixture into the skillet or pan (the one with the drippings still in it) on medium heat. Work the eggs gently, turning to their uncooked side. DO NOT OVERCOOK. These eggs should be very moist, but not slimy. It won’t take long. (If you overcook the eggs, put ketchup or jelly on them and go ahead and eat them. Try again next week.)

Serve.

(You should exercise appropriate caution in considering eating undercooked eggs; there is a risk of salmonella or other contaminant poisoning. Read other Disclaimers.)

;^)