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Stuffed eggs: bacon and thyme filling

Recipe from: 4/12/2001 12:00:00 AM
Ingredients 4
Servings 10


  • 3
    rashers bacon, crisply fried
  • 3
  • 45
    thick cream
  • 5
    extra-large eggs, boiled, halved and whites and yolks separated


Finely chop bacon. Add thyme, thick cream, bacon and black pepper to taste to the mashed egg yolks, and process until nearly smooth. Season and spoon into the egg white halves. Garnish with extra chopped bacon. Makes 10 halves.

Read more on: eggs  |  shallow-fry

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