Bacon And Egg Flan

Bacon And Egg Flan

Cooking Time: 40 minutes You will need for 4 servings:

6 oz. short crust pastry (86)

2 eggs

6 rashers streaky bacon

3 oz. cheese salt and pepper 1 teaspoon dry mustard

1 small can evaporated milk

2 tomatoes (optional)

1 Line an 8-inch pie plate with the pastry.

2 Beat the eggs. Remove the rind from the bacon and chop. Add to the beaten eggs with the grated cheese, salt, pepper and mustard.

3 Stir in the milk and pour the mixture into the pastry-lined plate.

4 Bake on the centre shelf of a moderately hot oven (375°F – Gas Mark 5).

5 When cooked and golden, remove from the oven and garnish with slices of tomato.

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