Crustless Bacon And Egg Pie. Mix for 6 seconds, speed 8 to grate. Pour over the egg and cream mix around the eggs, again taking care not to break the yolks.
Whisk the egg, salt, and pepper together in a bowl. Save 1.5 tbsp of the bacon grease in the pan and discard the rest. In a separate bowl, mix together the yogurt, two of the eggs, mustard powder, 50g of cheese and seasoning.
Brush the potatoes with melted butter* and sprinkle with 1/8 teaspoon salt. Break each of the 6 eggs on top of the bacon at roughly evenly spaced intervals. Slice about 1/4 inch thick.
If one sheet is not big enough, they easily join together, just squish them with your fingers (save offcuts for decorations). Cook the onions in the bacon grease until softened. Place slices of bacon on the pie dish to form the base, overlapping so there are no gaps.
Save 1.5 tbsp of the bacon grease in the pan and discard the rest. Without washing the bowl, add the brown onion (cut in half) and mix for 3 seconds, speed 7 to grate. Crack 6 eggs and place on the cheese.
Mastercook™ is a registered trademark of valusoft finance. Sprinkle on the bacon, onion and cheese. In a small bowl, whisk together the heavy cream and 3 tablespoon of the pesto.
Season with salt and pepper. Meanwhile, spray a large frying pan with oil spray and cook the bacon and onion if using and set to one side. Add eggs, cream, salt and pepper to a large mixing bowl and whisk until combined.
Comments
Post a Comment