125g instant mash powder
4 rashers of smoked bacon, cut into small pieces (ff)
100mL skimmed milk (>1/4 Hea)
1tbsp dried basil
1tbsp garlic salt
Boil 4 eggs for 7-8 mins until hard boiled, remove from the heat & run under cold water and leave to go cold, peel & set to one aside.
Cut the bacon and fry until crisp, set to one side.
Mix the Instant mash with hot water, add the basil & garlic salt, mix together and chill in a fridge for 10 mins, remove from the fridge and on a flat work surface lay down a layer of cling film, deposit the mash on top of it and cover with another layer of Clingfilm. Roll out until it is about 8-10mm thick.
Remove the top layer of the Clingfilm and cut into strips the depth of your dishes, line the dish and make a ball of the mash and press into the base & mould it to fill the base.
Chop the eggs into small pieces and add the bacon, season, fill each dish. Break the last egg into a dish, mix with the milk and pour unto the dishes until it reaches the top. Place in a tray & cover with tinfoil.
Preheat the oven 180c and cook the food for 35 mins, remove tinfoil & cook for a further 10 mins until the egg sets. Serve with chips and a side salad.
Credit: Pete’s Recipe Book
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