This was an
old standard around the house when I was a kid and I still eat it
every so often. The Lenten season always required meatless meal
days. There is another version of this using scrambled eggs.
3 - 4 slices of bacon, or butter to cover pan
2 - 3 eggs
Fry up the bacon to eat on the side.
Save the grease and little bacon particles and
pour out the excess grease.
Add about 1/2 cup of cooked rice per egg to pan
with a little creole seasoning. On a medium heat fry the rice until
is starts to crackle stirring every few seconds. Put the rice in a
Fry however many eggs you want
"over-medium" (yoke still a little liquid), or, sunny side
up, your choice. Season and remove eggs from pan.
Slide the eggs over them
then start slicing the eggs up and mix it all up well. Add
additional Seasoning to taste.
This was a good use for leftover rice in "the
olden days" as the youngsters say!