Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients (serves 4):Method: Preheat the oven to 210°C (Gas Mark 7). Brown the bacon cubes in a frying pan then drain them on kitchen paper.
In a salad bowl, sift the flour then add the salt and pepper. Mix and form a well.
Pour the beaten eggs into the middle. Mix and add milk gradually. Add the walnut oil and crumbled roquefort.
Butter 4 small plates. Spread the shelled walnuts, bacon and thyme over the plates then pour on the mixture.
Put in the oven and cook for 20 to 25 minutes.
Serve hot with a salad.