Ingredients:
- Shortcrust Pastry:
- 1 cup Plain Flour
- 90g Butter
- 2 tablespoons Iced Water (approx)
- Filling:
- 6 Eggs
- Dash of Milk
- 150g Diced Bacon
- 2 Spring Onions Sprigs (chopped)
- 1 teaspoon Butter
- Pinch of Salt & Pepper
- 2 tablespoons Mascarpone Cheese
- 4 tablespoons Parmesan Cheese (grated)
- 1 Tomato (sliced)
- 4 Bocconcini
- 4 Basil Leaves
- Mixed Salad Leaves (to garnish)
Method:
Shortcrust Pastry:
- Sift flour into bowl, rub in butter with fingertips until it resembles breadcrumbs. Make a well in the centre. Add water mix.
- Using a blunt knife, mix the water through until big beads form.
- Pinch the dough. If it sticks together enough water is added; if it crumbles, add more water.
- Bring the dough together to form a smooth ball. Wrap in plastic wrap and refrigerate for 20mins.
Filling:
- Heat butter in small pan until melted. Fry bacon and spring onions until browned. Remove from heat.
- Beat eggs in a bowl. Add milk. Season with salt and pepper. Add parmesan cheese and mascarpone. Beat well.
- Add bacon mix to egg mixture. Place egg mixture into pastry shell. Layer top with tomatoes and bocconcini. Place Basil leaves between gaps.
- Bake in moderate oven for 20mins or until egg is firm to touch and golden.
- Cut into wedges and serve with mixed salad.