Bacon & Egg Breakfast

2 cups spring onion diced fine
8 rashers bacon  
1 cup grated cheese
Salt and pepper to taste
8 Katie Joy free range Kojonup eggs beaten
600 mls whipping cream
8 slices white bread
2 large tomatoes sliced for topping
1 tbls melted butter

Cut crusts and flatten bread with rolling pin, brush with melted butter. Place bread into bottom of baking dish to form a base. Top with bacon. Beat the eggs, add the cream and mix all ingredients together apart from tomatoes. Pour over bread and bacon. Top with sliced tomatoes. Cover and cook in a medium oven till set. Remove cover and cook till nicely browned.

Serves: 4-6

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