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Add a photoServings: 4
Ingredients
- 225 gm streaky bacon rashers rinded
- 4 lrg tomatoes sliced
- 1/2 tsp mixed dry herbs
- 1 tsp vegetable oil
- 1 Tbsp. plain flour
- 6 Tbsp. lowfat milk
- 6 x Large eggs
- Â Â salt
- Â Â freshly grnd black pepper
- 15 gm butter
- Â Â sprigs of parsley to garnish
Directions
- Place the bacon under a preheated medium grill cook for 2 min and turn the rashers over. Sprinkle the tomato halves with half the herbs and the oil and grill with the bacon for a further 3 min.
- Remove them from the heat and keep hot.
- While the bacon and tomatoes are cooking put the flour in a bowl pour on the lowfat milk stirring then beat in the Large eggs.
- Add in salt pepper and the remaining mixed dry herbs.
- Heat the butter in a small frying pan.
- When it foams pour in the egg mix and cook over moderately high heat for 45 min lifting the edges occasionally with a spatula.
- When the egg cake is set arrange the bacon rashers in a wheel pattern on top with the tomatoes overlapping round the edge.
- Garnish with the parsley sprigs and serve warm straight from the pan in quarters.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 112 | 58% |
| Total Fat 12.57g | 16% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.03g | |
| Cholesterol 323mg | 108% |
| Sodium 147mg | 6% |
| Potassium 534mg | 15% |
| Total Carbs 9.75g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.13g | 4% |
| Protein 11.79g | 19% |
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