| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Welsh | Main dish | 4 | Servings |
INGREDIENTS
| 4 | oz | Shortcrust pastry |
| 1/2 | pt | Milk |
| 1 | T | Chopped parsley |
| Seasoning | ||
| Desertspoon full plain flour | ||
| 2 | Eggs | |
| 2 | oz | Choped steaky bacon |
INSTRUCTIONS
Cold boiled bacon may be used instead of steaky bacon. Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven. Gas Mark 6 (400F) for 15 minutes. Blend the flour with a little milk. Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley. Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture. Bake at Gas Mark 3 (325F) for 30-35 minutes. British Egg Information Service Leaflet. Welsh Fare Mark 0 = 250 Mark 1 = 275 Mark 2 = 300 Mark 3 = 325 Mark 4 = 350 Mark 5 = 375 Mark 6 = 400 Mark 7 = 425 Mark 8 = 450 Mark 9 = 475 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/welsh.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 97.9mg
Sodium: 64.7mg
Potassium: 125.2mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 3.2g
Protein: 5.2g