Poacher’s Paradise Dog Recipe

Preparation:

1. Fry bacon over medium heat until crisp in a skillet. Drain bacon on paper towels and crumble. Reserve.
2. Heat half-and-half over medium heat in a saucepan until it simmers. Break eggs separately into a pan and poach until the whites are cooked. Place bread in deep bowl, lift the eggs out of the saucepan and place them on the bread. Sprinkle with cheese and bacon. Pour poaching liquid over the eggs and serve immediately. You can make 6 poached eggs with toast, or approximately six 2-cup servings with this recipe.

Variation:
For dieting dogs, exchange Basic Dog Broth or Chicken Stock for half-and-half.

Ingredients:
12 strips bacon
4 cups of half-and-half
6 large eggs
6 slices dark bread, cut into bite-size pieces
6 teaspoons of freshly grated Parmesan cheese

Note:
Our Dogs, an English journal which was published in 1735, described the roving gangs of stray dogs whose unruly behavior and passion for fresh eggs showed a serious problem of that time. These dogs "infested the roads in great amounts, barking and snapping at the horse's heels and causing many riders to fall; . . . they poached the game, sucked the pheasants' eggs and resorted to all kinds of shenanigans for which they should be taxed as a means of control." The following recipe will definitely keep the most resolute wanderer at home—at least through breakfast—and the Parmesan cheese and bacon will tempt the older dogs who are picky about their food.