| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Butter or Margarine |
| 1 |
md |
Onion, Peeled and Chopped |
| 6 |
oz |
Back Bacon Rashers, Derinded and Chopped |
| 3 |
|
Eggs, Beaten |
| 1 |
lg |
Carrot, Peeled and Finely Grated |
| 3 |
oz |
Cheddar or Red Leicester Cheese, Grated |
| 4 |
oz |
Cooked Long-Grain Rice |
| 1 |
ts |
Mixed Dried Herbs |
|
|
Salt and Pepper |
|
|
Salad to Serve |
INSTRUCTIONS
Preheat oven to 190C, 375F, Gas Mark 5. Lightly grease an 8 inch sandwich
tin.
Melt fat and saute onion and almost all the bacon gently for 5 to 7 minutes
until starting to cook.
Mix beaten eggs with carrot, cheese, rice, herbs and bacon mixture. Season,
then transfer to prepared tin and spread evenly. Sprinkle over reserved
bacon.
Bake for 25 to 30 minutes until set and golden brown. Allow to cool in the
tin, then cut into wedges and serve with salad.
Source: CHAT Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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