EGG & BACON WEDGES

PREP + COOK TIME 40 MINUTES MAKES 8

3 eggs

3 rindless bacon slices (195g)

¾ cup (110g) drained semi-dried

tomatoes in oil

¾ cup (90g) coarsely grated cheddar 2 cups (300g) self-raising flour 1 teaspoon caster sugar

¾ cup (180ml) milk, approximately

1 Preheat oven to 200°C/180°C fan. Grease and line an oven tray with baking paper.

2 Cover eggs with cold water in a medium saucepan. Bring to the boil, stirring, to centre the yolks. Simmer, uncovered, for 6 minutes. Drain; rinse eggs under cold water until cool enough to handle, then peel.

3 Meanwhile, cook bacon in a heated large frying pan until crisp; drain on paper towel. Coarsely chop eggs, bacon and tomatoes; combine with half the cheddar in a medium bowl.

4 Sift flour and sugar into a large bowl; stir in the bacon mixture.

Make a well in the centre; add milk. Using a knife, “cut” the milk through the flour mixture to mix to a soft, sticky dough. Turn dough out onto a floured surface; knead gently until smooth. Press dough into a 22cm round on tray. Dip knife in flour; cut dough into eight wedges. Sprinkle with remaining cheddar.

5 Bake wedges for 30 minutes or until they sound hollow when tapped. Cool on tray. Break into wedges when cool.

EGG & BACON WEDGES