| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Jude1 |
4 |
servings |
INGREDIENTS
| 60 |
g |
Butter |
| 3 |
sl |
Bacon; chopped |
| 1 1/2 |
c |
Mushrooms; sliced |
| 4 |
|
Spring onions; chopped |
| 1 |
|
Red pepper; chopped |
| 1 |
|
Green pepper; chopped |
| 8 |
|
Hash browns; frozen |
| 125 |
g |
Grated cheese |
| 6 |
|
Eggs |
| 500 |
ml |
Milk |
| 1 |
tb |
Mayonnaise |
| 1 |
ts |
Mustard |
| 1 |
ts |
Worcestershire sauce |
|
|
Chopped parsley to garnish |
|
|
A pinch of herbs |
INSTRUCTIONS
Melt the butter in a saut. pan.
Cook the bacon until golden.
Stir in the mushrooms, spring onions, peppers and cook for a further 2
minutes. Place 4 hash browns on the base of a greased ovenproof dish.
Spoon over the mushroom mixture and top with the remaining 4 hash browns.
Sprinkle with cheese.
Mix together the eggs, milk, mayonnaise, mustard and Worcestershire sauce.
Pour over the mushroom hash stack.
Sprinkle with a pinch of herbs and parsley.
Bake at 180 C for 50 minutes.
Serve with a mixed salad of your choice.
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