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32.5p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a large pan of water to the boil, then carefully lower in the eggs and cook for 10 minutes. Once cooked, use a slotted spoon to remove the eggs, then plunge them into cold water to cool immediately; set aside.
Meanwhile, for the date and bacon oil, fry the bacon in a large nonstick frying pan over a medium-high heat until all the fat is rendered and the bacon is crispy (6-8 minutes). Drain the bacon on kitchen paper, then finely chop. Reduce the heat to medium-low and add the bacon back in, along with the remaining date and bacon oil ingredients; cook for 3 minutes until everything is sticky and caramelised. Transfer to a small bowl and set aside to cool.
Peel the eggs, slice them carefully in half lengthways and scoop the yolks into a mixing bowl. Add the rest of the ingredients to the yolks, apart from the dill, and mash together with the back of a fork or spoon until smooth. Spoon or pipe the mixture back into the hollowed-out egg halves and arrange on a serving plate. Spoon the bacon pieces over the eggs, followed by some of the oil. Dust with an extra pinch of the sweet and smokey blend and scatter over the dill fronds.
Typical values per serving when made using specific products in recipe
Energy | 1,520kJ/ 367kcals |
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Fat | 31g |
Saturated Fat | 5.7g |
Carbohydrates | 6.2g |
Sugars | 5.4g |
Fibre | 0.6g |
Protein | 15g |
Salt | 1.2g |
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