1tsp English mustard
2 Eggs (p)
60g Cheddar cheese (2Hea/2=1Hea per person)
200g Tin of Princess lean corned beef (4syns per tin)
400g Baked Beans (p) (f)
500g Floury potatoes (King Edwards)
S & P
Boil the potatoes in salted water for 15-20 mins until soft, drain & mash with a drop of milk until smooth.
Open the tin of corned beef & cut the beef into small pieces, mix with the mash, add the made-up mustard & season.
In small oven dishes, cover the base with a layer of beans, then add the mash, spike the top with a fork & cook in an oven at 180C for 15-20 mins until the mash starts to brown, remove & sprinkle the cheese on top, return to the oven until the cheese has melted.
In the meantime, cook the eggs & place on top of the cheese then serve immediately, with a side salad.
Credit: Pete’s Recipe Book
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