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Bacon And Egg Brunch
Ingredients
- 225 gm thinly sliced Canadian bacon (See Note)
- 110 gm Swiss cheese thinly sliced (Gruyere or possibly Emmental)
- 10 lrg Large eggs
- 1 Tbsp. lowfat milk
- 1 x salt and freshly milled black pepper
- 150 ml soured cream
Directions
- * If this is not available thinly sliced lean back bacon with rinds removed will do
- Preheat the oven to gas mark 6 4000F (200 degrees C). Youll also need a baking dish or possibly casserole (20 x 5 cm).
- Start this off by lining the baking dish or possibly casserole with over lapping slices of bacon arranging them all over the base and sides.
- Then arrange the slices of cheese over the bacon.
- Now take a large mixing bowl and whisk the Large eggs in it together with the lowfat milk freshly milled pepper and a little salt (be careful with which because of the bacon).
- Now pour the egg mix all over the cheese and bacon then spoon blobs of soured cream all over the top.
- Transfer the dish to the pre heated oven and cook for 25 30 min till puffy but firmly set.
- Serves 6
- For fewer people you can halve the recipe and for more you can add in some sauteed potatoes
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