Egg and Bacon Tarts

Ingredients:

• 6 slices sandwich bread, crusts removed
• 30 g butter, melted
• 6 eggs
• 3 slices bacon, chopped
• 1 tablespoon chopped fresh parsley

Directions:

1. Brush each piece of bread with butter. Press into greased deep patty tins.2
2. Break an egg into each bread case. Top with an even amount of chopped bacon. Sprinkle with a little parsley.
3. Bake in a moderate oven 180oC for 15 to 20 mins or until egg is firm.
4. Serve warm or cold.
5. Store in an airtight container in the fridge for up to 3 days.

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Creamy Potato Salad

Ingredients:

• 6 medium potatoes (2 pounds)
• 1/2 lb bacon, prepared as in Homemade Fresh Bacon Bits
• 1 cup thinly sliced celery
• 1/2 cup finely chopped onion
• 1/3 cup sweet pickle relish
• 1 1/4 cups mayonnaise or 1 1/4 cups salad dressing
• 2 teaspoons sugar
• 2 teaspoons celery seeds
• 2 teaspoons apple cider vinegar
• 2 teaspoons prepared mustard
• 1 1/2 teaspoons salt
• 2 hardboiled egg, coarsely chopped

Directions:

1. Cook potatoes in boiling, salted water until tender.
2. Drain well.
3. Peel and cube potatoes.
4. Transfer to a large bowl.
5. Add celery, onion, sweet relish and bacon bits.
6. Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
7. Add mayo mixture to potatoes.
8. Toss lightly to coat potato mixture.
9. Carefully fold in the chopped eggs.
10. Cover and chill thoroughly.

Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

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