Lion Quality Eggs
– The Recipe For Success

PORK & APPLE IN THE HOLE | HAM & VEGETABLE EGG PIZZA | PASTA WITH BACON & EGGS | CHICKEN STRIPS | APRICOT & ORANGE BREAD & BUTTER PUDDING

PASTA WITH BACON AND EGGS

Prep: 15mins
Cooking: 45-50 mins
Serves 12 

2 tbsp vegetable oil
2 onions, chopped
300g back bacon, chopped
500g pasta twists
12 medium Lion Quality eggs
300g frozen peas
600ml milk
300g grated cheddar
4 tomatoes, sliced
50g breadcrumbs

1. Preheat the oven to 200C 400F Gas Mark 6. Heat the oil in a large pan, add the onions and fry for 4 mins until soft. Add the bacon and continue to fry for about 6 mins until the bacon is pale golden. Remove from the heat and stir in the peas.
2. Meanwhile, cook the pasta in boiling water for 10mins or until the pasta is tender. Drain. Place the eggs in a large pan, cover with cold water and slowly bring to the boil. Boil for 7 mins. Drain, rinse in cold water, tap and peel of the shells. Roughly chop the eggs.
3. Mix the pasta, bacon mixture and eggs together then stir in the peas, milk and half the cheddar. Spoon the mixture into a large roasting tin; top with the tomatoes, remaining cheese and breadcrumbs. Bake for 20mins, or until the top is golden brown. Serve hot.

PORK & APPLE IN THE HOLE | HAM & VEGETABLE EGG PIZZA | PASTA WITH BACON & EGGS | CHICKEN STRIPS | APRICOT & ORANGE BREAD & BUTTER PUDDING 

Further Information & Literature

If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899

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