ingredients
serves: 4
a little oil for frying
75 g (3 oz) streaky bacon, chopped
1 leek, cleaned and chopped
225 g (8 oz) plain flour
1 tsp baking powder
pinch of salt
50 g (2 oz) butter
50 g (2 oz) Caerphilly cheese, crumbled
6 large eggs
method
1. Preheat the oven to 180C/Fan 160C/350F/Gas 4.
2. Add a tsp of oil to a frying pan, add the bacon and cook for 3 to 4 minutes or until pale golden. Add the leek and cook for a further 2 minutes. Cool.
3. Sift the flour, baking powder and salt into a large bowl and rub in the butter. Stir in the cheese and cooled leeks and bacon.
4. Beat two of the eggs and stir enough egg into the flour mixture to make a soft dough. Lightly knead and then cut in half. Roll each half out to a
13cm/5in round circle, then cut into quarters.
5. Place a griddle or heavy frying pan over a medium low heat, add four Welsh cakes at a time and cook for 4 to 5 minutes or until the base is golden. Turn over and cook for a further 3 to 4 minutes. Place on a ba king sheet. Cook the remainder in the same way. Bake for 5 minutes while you prepare the eggs.
6. Heat 2 tbsp oil in a non-stick frying pan, crack in the remaining eggs and fry for 2 to 3 minutes or until cooked to your liking. Split the warm Welsh cakes in half, spread with a little butter and top with a fried egg.
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