slices bacon (thin rindless and halved lengthwise)
mixed salad green (to serve)
Serving Size: 1 (367) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 602 g70 %
Total Fat 67 g103 %
Saturated Fat 22.2 g111 %
Cholesterol 563.2 mg
Sodium 1535.1 mg
Dietary Fiber 3.3 g13 %
Sugars 1.5 g5 %
Protein 46.9 g
Preheat oven to 220C (200C fan forced).
Place 8 of the eggs in a large saucepan, cover with cold water and bring to the boil, stirring (this helps centre the yolks) and gently boil for 8 minutes and then remove from heat, drain and cool slightly and peel.
Soak bread in milk for 2 minutes and add mince, curry paste, remaining egg and parsley, mix until well combined.
Grease 8 holes of a 12 hole (1/3 cu) muffin tray and line each hole with a slice of bacon, extending over sides and then cover bases with a layer of the mince mixture and then add a boiled egg pointy end up and then press remaining mince mixture around and over the eggs until completely covered and then fold bacon over mince, securing with a toothpick at join and place muffin tray on a rimmed baking tray.
Bake, uncovered, for 25 minutes or until mince is browned and cooked and then remove toothpicks and stand for 5 minutes =.