• 6 oz (175 g) short crust pastry
• 2 free-range eggs
• ¼ pint (150 ml) milk
• 4 rashers of bacon
• Salt and pepper
• Parsley and tomatoes for garnish

Method:

1. Roll out the pastry and use it to line a 8" (20.5 cm) flan dish or tin. Place in the fridge to chill whilst you prepare the filling.
2. Beat the eggs and add the milk. Season with salt and pepper.
3. Remove the rind from the bacon, cut into strips and fry lightly.
4. Pour the egg mixture into the prepared flan case and add the bacon.
5. Bake in pre-heated oven at Gas Mark 6 (400°F/140°C) for about 35 minutes.
6. Serve garnished with little sprigs of parsley and thin slices of tomato.

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