Ingredients for Egg and Bacon Flan:
- 6 oz (175 g) short crust pastry
- 2 free-range eggs
- ¼ pint (150 ml) milk
- 4 rashers of bacon
- Salt and pepper
- Parsley and tomatoes for garnish
Method for Egg and Bacon Flan:
- Roll out the pastry and use it to line a 8″ (20.5 cm) flan dish or tin. Place in the fridge to chill whilst you prepare the filling.
- Beat the eggs and add the milk. Season with salt and pepper.
- Remove the rind from the bacon, cut into strips and fry lightly.
- Pour the egg mixture into the prepared flan case and add the bacon.
- Bake in pre-heated oven at Gas Mark 6 (400°F/200°C) for about 35 minutes.
- Serve garnished with little sprigs of parsley and thin slices of tomato.
Can be eaten hot or cold.
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