Eggs Vienna for Two
Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of toast in each of two soup-bowls. Place two slices of bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.