This is a very, very old family recipe. If I am getting the story right, my great-great-great grandma used to make this. My favorite grandma taught me how to make it, but I have made a few changes to simplify the method. No one in my family knows how it got the name, but the great-great-great grandma was from Prussia, so perhaps something was lost in the translation?

The recipe is a touchy feely formula. For every two people you need two slices of bacon, one or two eggs (you know how hungry your people are), a fork full of flour, and a splash of milk. 

For our family of nine, I cut up  pound of bacon with my kitchen shears. Cook until crispy. Pour off most of the bacon grease. You only need to keep the little bit that is a pain to get out of the pan for this recipe. 

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I throw in an extra egg to even it out. I am sure someone will eat it. If I did two eggs per person I would not increase the bacon. I feel guilty enough for eating the bacon at all. We hardly ever do this… I just want you to know that. 

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Beat the eggs just to scramble them. You could add the flour first and use the fork to scramble. It would make less dirty dishes. 

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Add some milk. I am guessing this is about a tablespoon per couple. Maybe ¼ cup of milk for the nine of us. 

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Add some flour. Grandma might add more, but I think two forkfuls for all nine of us is great. Stir it in as well as you can. There will be tiny lumps, but it will be OK. 

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Pour the egg mixture right on top of the cooked bacon. But don't stir it all up!

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As it cooks (medium heat) gently lift the edges with a spatula and let the wet part run underneath. 

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Let it cook a little and do it again. Gently lifting and letting the raw eggs go under the cooked eggs. 

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Eventually you end up with just a little bit of wet on top and it won't run underneath anymore. Your eggs are in layers. Gently cut them into large chunks with the spatula and turn the wet part over.  

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 Cook until lightly browned. It will look like this and taste like you are at my Grandma's house. 

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When I was in high school we lost power for a few weeks after a hurricane. My mom sent me out to cook Iris on the grill in the backyard. I didn't realize I used self rising flour. As it cooked, it expanded and overflowed the frying pan. I ran into the house calling for emergency back up. I thought it was the grill that caused the drama, but my mom figured it out and is still laughing about that to this very day! Self rising flour- not so good. Unless you have a large pan and need to feed the whole neighborhood. Just don't.

© Being Fruitful, 2012