We used canned potatoes, but you can substitute any leftover cooked
vegetables–potatoes, pumpkin, peas–instead.
Makes 12–Preparation 10 minutes–Cooking 15 minutes
Olive oil spray; 6 eggs; 1/2 cup light cream; 6.2oz.(175g) packet short-cut,
rindless bacon, diced;14.5oz.(410g) can small potatoes, drained and diced;
5.3oz.(150g) Simply Delish Basil Chunky Dip; and
salad leaves and cherry tomatoes, to serve.
1 preheat oven to 350ºF(180ºCº). Lightly grease pan. Spray pan with oil
and place over moderate heat. Cook the bacon for 2-3 minutes or until crisp.
2 Divide the potatoes and bacon in a pan. Whisk the eggs, dip and light cream
together in a jug and pour into cups. Bake for 15 minutes or until cooked
through and golden. Serve hot or cold with salad and tomatoes.