Collops and eggs is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of grilled meat collops (strips) topped with poached eggs that was typically served for supper. The full recipe is presented here and I hope you enjoy this classic British version of: Collops and eggs.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
Collops and eggs.
CUT either bacon, pickled beef, or hung mutton into thin ſlices ; broil them nicely, lay them in the diſh before the fire, have ready a ſtew-pan of water boiling, break as many eggs as you have collops, break them one by one in a cup, and pour them into the ſtew-pan. When the whites of the eggs begin to harden, and all look of a clear white, take them up one by one in an egg-ſlice, and lay them on the collops.
Modern Redaction
Ingredients:
4 thick slices of bacon, pickled beef or hung mutton (think bacon chops)
4 eggs
Method:
Pre-heat your grill and when hot use to cook your collops until nicely browned and cooked through. Place in the oven to keep warm as you poach your eggs.
Poach the eggs using the poached egg recipe. When the eggs are done, arrange the collops on a plate, sit an egg on top of each one and serve.
