American bacon casserole

Name: American bacon casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Eggs; 75 g Flour; 250 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 kg Carrots; 2 TABLESPOONS Butter; 1 collar Spring onions (4 pieces; approx. 100 g); 3 Stem(s) flat leaf parsley; 150 g Breakfast bacon in slices; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Eggs
75 g Flour
250 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 kg Carrots
2 TABLESPOONS Butter
1 collar Spring onions (4 pieces; approx. 100 g)
3 Stem(s) flat leaf parsley
150 g Breakfast bacon in slices
7-10 Tbsp Parsley

Directions

1
Whisk eggs and flour carefully. Warm the milk lukewarm and stir into the whisked eggs. Season with salt, pepper and nutmeg. Leave to swell for about 15 minutes. Meanwhile peel, wash and thinly slice the carrots.
2
Melt butter and fry carrots in it. Salt a little, add 125 ml water. Cover and cook for about 10 minutes, then drain. Clean, wash and cut spring onions into rings. Wash parsley, cut leaves into strips. Line a flat casserole dish (approx. 24 x 16 cm) with bacon slices so that they protrude approx. 6 cm over the edge. Mix carrots, spring onions and parsley and fill into the dish. Pour egg dough over them. Place overlapping bacon on top.
3
Line a flat casserole dish (approx. 24 x 16 cm) with bacon slices so that they protrude approx. 6 cm over the edge. Mix carrots, spring onions and parsley and fill into the dish. Pour egg dough over them. Place overlapping bacon on top. Cook the casserole in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes. Serve garnished with parsley