Tuesday, September 08, 2009


serves eight

150 grams macaroni
200 grams fine green beans, halved
olive oil, for shallow frying
12 rashers smoked streaky bacon, cut into 1 cm strips
12 large eggs
100 grams mature cheddar cheese

Preheat the oven to 180C/gas 4. Cook the macaroni in a large pan of salted water following packet directions. Add the beans to the pasta pan for the final two minutes of cooking time then drain both well. Meanwhile, heat the oil in a 23cm non-stick ovenproof frying pan. Cook the bacon for a few minutes until golden then drain on kitchen paper. Clean the pan with a couple of pieces of kitchen paper. Beat the eggs and stir in the pasta, beans and bacon. Season with salt and pepper. Add a splash of oil to the frying pan and pour in the egg mixture. Stir in the cheese. Transfer to the oven for 25 minutes. Remove from the oven, slide onto a board and cut into wedges. Eat warm or at room temperature: wrap in greaseproof or foil for picnic baskets and lunch boxes.

bacon recipe courtesy of: Silvana Franco, "Market Kitchen," Good Food Channel, UK

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