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All of the above have been relished and found appetizing in early spring when the tops are tender, prepared as follows: Take a few pices of fat bacon, cut in small pieces, fry until nearly done, and while the grease is very hot stir in the finely cut onion tops (and garlic tops), and let cook until done. Have ready two or three eggs that have been salted and peppered to taste; stir these quickly into the bacon and onions, being careful not to let the eggs get too hard, and serve at once. Some like cheese grated over the eggs before frying. |