Makes 3 or 4 servings.
- 6 - eggs
- 2 - Tablespoons butter
- 1/2 - teaspoon salt
- 1/4 - teaspoon pepper
- 1/4 - teaspoon paprika
- 12 - sliced cooked bacon
Select a skillet so small that
the eggs must be crowded almost yolk to yolk. Melt the butter in the pan,
break the eggs into a bowl, and slice them into the pan, being
careful not to break the yolks.
Cover and cook over a low heat
until eggs begin to set. Uncover, baste with butter until
the tops begin to become opaque.
When eggs are firm cut in
squares between the yolks, using a sharp knife. They will be 2-inch cubes,
whites on all sides, the yolks hidden in the center.
Season and serve with bacon.