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Egg and bacon breakfast

Recipe from: 9/14/2000 12:00:00 AM
Ingredients 8
Servings 4


  • 25
  • 30
    cake flour
  • 375
  • marjoram, basil, thyme and black pepper to taste
  • 250
    Cheddar cheese, grated
  • 6
    extra-;large hard-;boiled eggs, shelled and sliced
  • 250
    streaky bacon
  • 190
    dried breadcrumbs


Preheat the oven to 180 °C and butter a 20 x 22 cm oven dish or spray with non-stick spray. Melt the butter and stir in the cake flour. Simmer for a few seconds and remove from the heat. Gradually stir in the milk and herbs and return to the heat. Heat over low heat, stirring continually, then bring to the boil and simmer until slightly thickened. Stir in the grated Cheddar cheese. Arrange layers of eggs, sauce and bacon in the prepared oven dish, repeating the layers until all the eggs, bacon and sauce have been used. Sprinkle the breadcrumbs on top and bake for about 20 to 25 minutes until warmed through.

Read more on: bake  |  eggs

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