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Picnic Wedges

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These Picnic Wedges are a hearty, comforting dish that combines the smoky richness of back bacon with the creamy texture of baked eggs and rice. The addition of finely grated carrot adds a subtle sweetness and vibrant color, while mixed herbs provide a fragrant finish. Ideal for picnics, potlucks, or a light lunch, these wedges hold together well and are easy to transport. They offer a satisfying balance of protein and carbs, making them a versatile option for any casual meal. Serve warm or at room temperature with a side salad for a complete, home-style experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 899.1
Dietary: Gluten-free
Description
These Picnic Wedges are a hearty, comforting dish that combines the smoky richness of back bacon with the creamy texture of baked eggs and rice. The addition of finely grated carrot adds a subtle sweetness and vibrant color, while mixed herbs provide a fragrant finish. Ideal for picnics, potlucks, or a light lunch, these wedges hold together well and are easy to transport. They offer a satisfying balance of protein and carbs, making them a versatile option for any casual meal. Serve warm or at room temperature with a side salad for a complete, home-style experience.
Ingredients
  • 1/2 ounce Butter or Margarine
  • 1 md Onion, Peeled and Chopped
  • 6 ounce Back Bacon Rashers, Derinded
  • 3 large Eggs, Beaten
  • 1 large Carrot, Peeled and Finely Grated
  • 3 oz Cheddar or Red Leicester Cheese, Grated
  • 4 oz Cooked Long-Grain Rice
  • 1 ts Mixed Dried Herbs
  • Salt and Pepper
Directions
  1. 1
    Preheat oven to 190ðC (375ðF) or Gas Mark 5.
  2. 2
    Lightly grease an 8-inch round sandwich tin or pie dish.
  3. 3
    Melt the butter or margarine in a frying pan over medium heat.
  4. 4
    Add the chopped onion and most of the bacon, reserving a small amount for garnish.
  5. 5
    Sauté gently for 5 to 7 minutes until the onion is softened and the bacon is starting to cook but not crispy.
  6. 6
    In a large bowl, combine the beaten eggs, grated carrot, grated cheese, cooked rice, mixed herbs, and the bacon-onion mixture.
  7. 7
    Season with salt and pepper to taste.
  8. 8
    Transfer the mixture to the prepared tin and spread evenly.
  9. 9
    Sprinkle the reserved bacon pieces over the top.
  10. 10
    Bake for 25 to 30 minutes until the wedges are set and golden brown on top.
  11. 11
    Allow to cool in the tin for a few minutes, then cut into wedges and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 899.1kcal
% Daily Value *
Total Fat 71.7g111%
Saturated Fat 23.8g119%
Cholesterol 69.0mg23%
Sodium 2704.6mg113%
Total Carbohydrate 4.5g2%
Dietary Fiber 0.4g2%
Sugars 1.8g
Protein 55.8g112%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.

Variations: You can add other vegetables like diced ham, peas, or spinach for extra flavor and nutrition.

Serving: Serve warm or at room temperature with a side salad or pickles.

Tip: Ensure the rice is fully cooked and cooled before adding to the mixture to prevent sogginess.

Keywords: bacon, egg, pie, picnic, wedges, rice, carrot, cheese, baked, appetizer, lunch, potluck, savory, herbs, onion, butter, british, easy, family, comfort
Read it online: https://www.chefs-mate.com/recipe/picnic-wedges/