Finally, here are some egg dishes that make an ideal lunch.
16 rashers streaky bacon
2-3 teasp. cornflour
About 1/3 pint (2-2 1/2 dl) cream
Salt and ground black pepper
Finely chopped chives
Fry the bacon until crisp.
Save the fat and wipe the pan clean with paper.
Beat the eggs together with the cornflour beaten up in the cream, seasoning with salt and pepper.
Since the omelette is to be fried in bacon fat, do not overdo the salt.
Pour a little bacon fat into the pan and add the egg mixture.
Leave it to set over a gentle heat, raising the edges from time to time to allow the egg to run down into the hot pan.
When nearly set, decorate with the bacon and sprinkle with chives.
Serve directly from the pan with wholemeal rye-bread and mustard or as on the picture:
Chef's Tip: Instead of bacon, filleted smoked herrings may be used. In this case fry the egg mass in a little butter.