17 Aug 07
450g (1lb) Whole Elvers
8 Rashers Bacon, rinds removed
2 tbsp Lard
3 Large Eggs, beaten
Salt and Pepper, to taste
Thoroughly clean the elvers.
Rinse in large bowls of cold water to which a handful of cooking salt has been added.
This should be repeated three or four times to ensure cleanliness.
Drain and dry.
Melt the lard in a frying pan, add the bacon and fry until crisp.
Remove the bacon with a slotted spoon, to leave the fat in the frying pan.
Arrange the bacon on a serving dish, keep warm.
Add the elvers to the frying pan and stir, cooking until they turn white.
Add the beaten egg, season and cook briefly, stirring constantly, until the egg has just set. Pour onto the serving dish. Serve immediately.
