| Servings | serves |
Ingredients
- 6 Eggs
- 1/2 cup Light Cream
- 175 grams Short Cut Bacon diced
- 410 grams Potatoes drained and diced
- 150 grams Basil with Cashew and Parmesan Dip
Ingredients
| |
Instructions
- Preheat oven to 180ºCº. Lightly grease a 12 hole, 1/2 cup capacity muffin pan. Spray frying pan with oil and place over moderate heat. Cook the bacon for 2-3 minutes or until crisp.
- Divide the potatoes and bacon between muffin cups. Whisk the eggs, dip and light cream together in a jug and pour into cups. Bake for 15 minutes or until cooked through and golden.
- Serve hot or cold with salad and tomatoes.
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