- 650g baby new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 shallots, thinly sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 200g thick smoked bacon rashers, chopped
- 4 large eggs
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 170ml pot double cream
- 100g cheddar or gruyère or a mix of both, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- handful rocket, plus your favourite salad dressing, to serve
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Heat oven to 180C/160C fan/gas 4. Boil the potatoes for 10-12 mins until almost tender.
Meanwhile, heat the oil in a frying pan and fry the shallots and bacon until the shallots have softened. Beat the eggs, milk and cream with some seasoning.
Slice the potatoes thickly – you can skin them first if you like – and place in a large, shallow ovenproof dish.
Scatter over the bacon and shallots, then pour over the egg mixture and scatter on the cheese. Bake for 25-30 mins until set. Serve topped with dressed rocket.