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Search results for 3 eggs, 1 for glaze
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Search results for 2 tablespoons of fresh parsley, roughly chopped
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Search results for 1 drizzle of milk, to mix with egg for the glaze
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Search results for 200 ml of half-fat crème fraiche
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Search results for 250 g of thick cut back bacon rashers, cut in half
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Search results for 1 shallot, sliced
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Search results for 3 leeks, halved, washed and sliced
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Search results for 1 pinch of black pepper, to taste
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Search results for 500 g of shortcrust pastry, (1-2 packs)
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Ingredients
- 1 tbsp of olive oil
- 3 eggs, 1 for glaze
- 2 tablespoons of fresh parsley, roughly chopped
- 2 tablespoons of wholegrain mustard
- 1 drizzle of milk, to mix with egg for the glaze
- 200 ml of half-fat crème fraiche
- 250 g of thick cut back bacon rashers, cut in half
- 1 shallot, sliced
- 3 leeks, halved, washed and sliced
- 1 pinch of black pepper, to taste
- 500 g of shortcrust pastry, (1-2 packs)