John Myers
Vegetable Casserole with Bacon
The perfect vegetable casserole with bacon recipe with a picture and simple step-by-step instructions.
- 300 g Leek
- 100 g Breakfast bacon
- 500 g Tomatoes
- 2 piece Free range eggs
- 0,25 liter Milk
- 1 tbsp Butter
- 2 tbsp Chopped parsley
- Salt and pepper
- Cut the leek into slices, wash and dry. Cut the bacon into strips and fry until crispy, remove and fry the leek in the same fat for approx. 1 minute until lightly translucent.
- Cut the tomatoes into eighths and core them and cut out the stalks. Layer the leek, bacon and tomatoes in a baking dish.
- Whisk the milk and eggs with salt and pepper, season well and pour over the vegetables. Put flakes of butter on top and sprinkle with parsley.
- Put the casserole dish in the oven preheated to 175 ° C (in the middle) and bake until the egg milk is curdled and slightly browned.
- Mashed potatoes or crispy toast go well with it.
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