User Manual

450g (1lb) puff pastry

8 rashers bacon, with rind removed

5 eggs (size 3)

5 medium tomatoes, sliced

salt and pepper to taste

1 egg (size 3), beaten to glaze

SERVES 4-6 PREPARATION TIME - 8 MINUTES

1 Preheat the oven to CONVECTION 220°C.

2 Line a greased 25.4cm (10") flan dish with half the

pastry. Cover pastry base with bacon rashers and

break the eggs over the top of the bacon (try not

to break the egg yolks).

3 Place the tomato evenly over the eggs. Season.

Roll out remaining pastry to cover, seal the edges

and brush with egg to glaze.

4 Place on the low rack, bake in preheated oven

CONVECTION 220°C for 20 minutes.

HEESE & EGGS

Pizza with Salami & Mushrooms (page 42); Cheese & Nut Loaf (page 42); Quiche Lorraine (page 42).

ACON, EGG & TOMATO PIE

Serve at brunch, lunch or supper.

1 clove garlic, crushed (see Tip, page 29)

225g (8oz) Gruyère cheese, grated

100g (4oz) Emmenthal cheese, grated

100g (4oz) Cheddar cheese, grated

25g (1oz) flour

salt and pepper to taste

1.25ml (

/4tsp) ground nutmeg

150ml (

/4 pint) dry white wine

150ml (

/4 pint) milk

French bread, cubed and assorted crudités

WISS CHEESE FONDUE

1 Combine the garlic and cheeses in a 2.5 litre

(approx. 4 pint) casserole dish, add the flour,

seasoning and nutmeg, mix well.

2 Pour the wine and milk into the cheese mixture,

mix well. Cook on MEDIUM HIGH for 12 minutes

until smooth and bubbling, stir every 4 minutes.

Serve with French bread and crudités.

SERVES 4-6 PREPARATION TIME - 10 MINUTES