1 lb (450 g) potatoes, peeled and thinly sliced
175 g (6 oz) streaky bacon, chopped
8 oz (225 g) carrots, peeled and sliced
2 oz (50 g) mushrooms, wiped and sliced
4 oz (100 g) frozen sliced green beans
4 oz (100 g) Cheddar cheese, finely grated
2 eggs, size 2
1 1/4 cup (1/2 pint) 300 ml milk
salt and freshly ground pepper
2 tomatoes, sliced to garnish
175 g (6 oz) streaky bacon, chopped
8 oz (225 g) carrots, peeled and sliced
2 oz (50 g) mushrooms, wiped and sliced
4 oz (100 g) frozen sliced green beans
4 oz (100 g) Cheddar cheese, finely grated
2 eggs, size 2
1 1/4 cup (1/2 pint) 300 ml milk
salt and freshly ground pepper
2 tomatoes, sliced to garnish
method
1. Butter a 1.1 litre (2 pint) ovenproof dish. Place layers of potato, bacon, carrots, mushrooms, beans and grated cheese in the dish.
2. Repeat until all ingredients are used, finishing with a layer of cheese.
3. In a bowl, beat together the eggs, milk and seasoning. Pour over the ingredients in the dish.
4. Bake in the oven at 180°C (350°F) mark 4 for 1 -1 1/2 hours, until set and golden in colour. Serve hot, garnished with tomato slices.
2. Repeat until all ingredients are used, finishing with a layer of cheese.
3. In a bowl, beat together the eggs, milk and seasoning. Pour over the ingredients in the dish.
4. Bake in the oven at 180°C (350°F) mark 4 for 1 -1 1/2 hours, until set and golden in colour. Serve hot, garnished with tomato slices.
serving amount
serves 4
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