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1 tbsp olive oil
1 large onion
6 rashers good-quality smoked bacon, thickly sliced
500g new potatoes, halved
150g cherry tomatoes, halved
A handful of garden peas
A small handful of fresh flatleaf parsley leaves, roughly chopped
8 large, free-range eggs
100ml double cream
Serving instructions
Serves 4 | Takes 10 minutes to make and 30 minutes to cook |
1. Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp olive oil in a large frying pan. Slice the onion and cook for 5 minutes until softened. Add the bacon and fry until starting to crisp.
2. Meanwhile, bring a large pan of salted water to the boil and cook the potatoes for 5 minutes, then drain. Tumble the potatoes, onions and bacon into a medium roasting tin, about 30cm x 23cm, lined with baking paper. Scatter over cherry tomatoes, halved, a handful of garden peas and a small handful fresh flatleaf parsley leaves.
3. In a bowl, mix the eggs with double cream and season well. Pour into the tin and bake in the oven for 20 minutes until just set and golden. Cool a little, then lift out of the tin using the baking paper and slice to serve.
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