Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 30

This recipe caters for a larger number, so making breakfast for a crowd is a doddle.

Preparation time: 5 minutes

Cooking time: 6–9 hours

Serves 6

50g (2oz) butter, diced and softened

650g (1lb 7oz) potatoes, such as King Edward or Maris Piper, unpeeled and diced into 1cm (½in) cubes

12 rashers smoked back bacon, diced

1 onion, peeled and diced

12 eggs

250ml (9fl oz) skimmed milk

½ tsp mustard powder

Sea salt and freshly ground black pepper

Butter the inside of the slow cooker dish very thoroughly with about one-third of the butter, then arrange a layer of the diced potatoes in the base of the dish.

Working quickly so that the potatoes don’t have a chance to turn brown, cover the potatoes with a layer of bacon and a layer of onion.

In a large mixing bowl, whisk the eggs, milk and mustard powder together. Season to taste with salt and pepper and pour the mixture into the slow cooker dish. Dot the remaining butter over the top.

Cover with the lid and cook on low overnight or for up to 9 hours until set in the centre.

Remove from the slow cooker base and leave to stand for 5 minutes before cutting into wedges or squares and serving with plenty of crusty bread and grilled cherry tomatoes.

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adding diced black pudding or chorizo with the diced bacon.