Bacon and Eggs in a Paper Bag

Yield: 16 servings

Ingredients

• 1 pound bacon
• 16 lunch size paper bags
• 32 large whole eggs
• 16 long handled cooking forks

Instructions

1. Cut each slice of bacon in half. Open lunch bag and line bottom with 2 half-slices of bacon. Wash hands after handling raw bacon. Close the bag by folding the top down 1 1/2 inches. Make a second fold about the same size. Pierce the bag (through the fold) in the center with the cooking fork or a stick. Hold the bag (by the cooking fork or stick) over a bed of hot coals. The bag should be about 1 inch above the coals. Cook for 3 to 5 minutes until bag starts to get soaked with bacon grease. Remove bag from heat, let cool for 1 minute.
2. Break open 2 eggs and drop them into the bag on top of the bacon. Stir eggs, refold bag and pierce in center with cooking fork. Hold the bag about 1 inch above coals for about 15 minutes or until eggs are firm and bacon is cooked.
3. Eat bacon and eggs right from the bag.