19 June, 2016
Egg Cakes
Egg Cakes
Makes: 8
Ingredients:
- 5 egg, lightly beaten
- 2 tablespoons plain flour
- 1/4 cup milk
- 70g diced bacon pieces
- 1 tablespoon fresh parsley, shredded
- 2 spring onions, finely chopped
- 1 teaspoon minced garlic
Method:
- Place all ingredients in a mixing bowl and combine well
- Heat 1 tablespoon of oil in a heavy based frying pan over a medium heat
- Place 4 pre-greased egg rings in the frying pan and fill with the egg cake batter
- Cook over a medium heat until the bottom is golden brown, approximately 3-4 minutes
- Remove the egg ring and then flip the egg cake, you may have some of the batter spread when taking the ring off
- Cook the other side until golden for approximately 2 minutes
- Serve either warm of cold.
Recipe Notes:
- Store inn air tight container in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 30 days.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.