Categories: Soups/stews, Ethnic 
      Yield: 1 servings 
  
    150 g  Bacon, lean rashers               600 ml Water 
      1 md Potato                            600 ml Milk 
      2    Leeks                               2 ts Parsley, chopped 
      1    Celery, stack                            Salt & pepper 
      1    Egg                             
  
  Remove the rind from the bacon. Dice the bacon. Peel and cut up the potato 
  and leeks. Slice the celery. Place the bacon and vegetables with the water 
  in the saucepan. Season. Cover and simmer for 30 minutes. Separate the egg 
  yolk from the white and mix the yolk with the milk. Remove the saucepan 
  from the heat and stir in the egg yolk and milk. Reheat for 2-3 minutes but 
  do not boil. Serve sprinkled with parsley. 
   
  From: Country Cooking - Recipes from Wales by Sian Llewellyn.