6 streaky bacon rashers
2 tbsp plain flour (All purpose)
6 tbsp milk
4 eggs
salt and black pepper
2 tomatoes, sliced
2 tbsp plain flour (All purpose)
6 tbsp milk
4 eggs
salt and black pepper
2 tomatoes, sliced
accompaniments
(you may also need these recipes)
method
1. Remove the rind and bone from the bacon rashers and place in a 9 in. (22.5cm) non-stick frying pan. Cook gently until the fat has run out and the bacon is golden brown and crisp. Lift it out and keep warm.
2. Meanwhile blend together the flour and milk and beat in the eggs, salt and freshly ground pepper. Pour the egg mixture into the bacon fat remaining in the pan and cook over moderate heat until set, tilting the pan slightly to let the egg mixture run underneath occasionally, but do not stir. Arrange the cooked rashers on top of the egg tortilla. Garnish with tomato slices. Serve straight from the pan.
Accompaniments: Serve with bread rolls or slices of French bread.
2. Meanwhile blend together the flour and milk and beat in the eggs, salt and freshly ground pepper. Pour the egg mixture into the bacon fat remaining in the pan and cook over moderate heat until set, tilting the pan slightly to let the egg mixture run underneath occasionally, but do not stir. Arrange the cooked rashers on top of the egg tortilla. Garnish with tomato slices. Serve straight from the pan.
Accompaniments: Serve with bread rolls or slices of French bread.
serving amount
serves 3
rate this recipe
5.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
