Egg and bacon wedges

Step 1

Preheat oven to 200°C (180°C fan-forced). Grease and line oven tray with baking paper.

Step 2

Cover eggs with cold water in medium saucepan. Bring to the boil, stirring, to centre the yolks. Simmer, uncovered, 6 minutes. Drain; rinse eggs under cold water until cool enough to handle, then peel the eggs.

Step 3

Meanwhile, cook bacon in heated large frying pan until crisp; drain on absorbent paper. Coarsely chop eggs, bacon and tomatoes; combine with half the cheese in medium bowl.

Step 4

Sift flour and sugar into large bowl; stir in bacon mixture. Make a well in the centre; add milk. Use a knife to 'cut' milk through flour mixture until mixture forms a soft sticky dough. Turn dough onto floured surface; knead gently until smooth. Press dough into a 22cm (9 inch) round on oven tray. Dip knife in flour, cut dough into eight wedges. Sprinkle with remaining cheese.

Step 5

Bake wedges about 30 minutes or until wedges sound hollow when tapped. Cool on tray.