Chicken Coop Egg Chowder

1 cup diced salt pork or mild bacon
1 diced medium red potato
1 diced medium white sweet onion
2 tablespoons dark rum
1/4 teaspoon freshly ground black pepper
pinch thyme
pinch marjoram
1 1/2 cup unsalted cracker crumbs
6 eggs

Saute' the pork until it starts to brown; add the potatoes then the onions. It time to stop cooking when the pork is crisp, the potatoes start to get soft and the onions become transparent. Transfer all the ingredients, including the fat rendered from the pork, to a
buttered casserole. Mix the rum, pepper and spices with 1/2 cup hot water and pour it over the mixture; it should almost but not quite cover
it. A little more water may be necessary. Spread the cracker crumbs in a thick layer over the surface, and space the 6 eggs on top of them, Cook 15 to 20 minutes in a preheated 350-degree over, until the eggs are set and the cracker crumbs are browned.
Serves 4.

Two cautions: If bacon is used instead of salt pork, more salt will be necessary. None is given in the recipe because with salt pork the residue in the meat itself generally is enough. And don't try to use the light, Cuban-type rum; its flavor does not have what the dish needs. Use a Jamaica, Barbados or Hudson Bay rum, dark with molasses.