Picnic wedges

Yield: 6 Servings

Measure Ingredient
½ ounce Butter or Margarine
1 medium Onion, Peeled and Chopped
6 ounces Back Bacon Rashers, Derinded and Chopped
3 Eggs, Beaten
1 large Carrot, Peeled and Finely Grated
3 ounces Cheddar or Red Leicester Cheese, Grated
4 ounces Cooked Long-Grain Rice
1 teaspoon Mixed Dried Herbs
Salt and Pepper
Salad to Serve

Preheat oven to 190C, 375F, Gas Mark 5. Lightly grease an 8 inch sandwich tin.

Melt fat and saute onion and almost all the bacon gently for 5 to 7 minutes until starting to cook. Mix beaten eggs with carrot, cheese, rice, herbs and bacon mixture.

Season, then transfer to prepared tin and spread evenly. Sprinkle over reserved bacon.

Bake for 25 to 30 minutes until set and golden brown. Allow to cool in the tin, then cut into wedges and serve with salad.

Source: CHAT Magazine

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