This episode is like every man's breakfast this one's right out of Hannah Glasses 1747
cookbook and it's for collops and eggs or as we might know them bacon and eggs thanks
for joining us today on 18th century cooking with James Townsend and Son.
So let's cover the ingredients today they're really simple I've got some just standard
farm-fresh eggs here we've got some salt and pepper and we've got our collops now in this
case we have sliced bacon it's a shout-out to Conner Prairie this is aged smoked bacon
that's actually Ossabaw hog bacon which is a heritage breed that they're working on down
there at Conner Prairie so I want to thank them for supplying us with this amazing bacon today
so unfortunately Conner Prairie does not offer this bacon for sale or else I'd point you there
but if you're interested in Conner Prairie I'll make sure to put a link down in the description
section that will take you to a playlist of Conner Prairie videos that we did this
summer. You can use extra thick sliced bacon will work for you but this recipe also says
in the case of collops that's thinly sliced meat she says you can use hung beef or hung
mutton also so either one of those are great options too and in that hung reference means
a smoked meat well here's the first step in our recipe we're gonna fry up this bacon I
am kind of being careful here I've got the fire banked up here to boil later on right now though
to cook up our thick bacon I've just got coals down underneath our pan. For our eggs she says
to place these in boiling water I've never cooked these quite like this so we're gonna turn see how
this turns out and she says to continue to boil these until the whites of the egg are completely
cooked through and so I suppose the yolks are still going to be a little soft in there.
Obviously breakfast isn't breakfast without some toast. Toast was really common in the 18th century
for meals like this so we're gonna use one of our toasters and get this bread toasted up.
Our bacons cooked up our eggs turned out good at least they look good and
we've got that toast ready so it's all ready to serve up let's give it a try.
Excellent excellent the eggs you know normally runny yolk isn't my thing this one turned out
really good the bacon has got some amazing flavor and saltiness to it but it might not look that
great but it is really good and of course toast how can good you go wrong with eggs and bacon on
toast this is wonderful this is so simple that any wonderful thick sliced bacon will work in
this circumstance you're gonna love this it's so simple it's so wonderful I really want to
encourage you to try this wonderful dish so simple so easy and I want to thank you
for coming along joining us as we savor the flavors in the aromas of the 18th century.