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材料们~~
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洋葱切小块用鸭油小火拌炒到焦糖化.放凉备用(所谓的焦糖化就是不要洋葱的水分.释出甜份.若没有炒到焦糖化.烘烤的时候洋葱会出水)
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绞肉.鸡蛋.放凉的洋葱.面包屑加入乌斯特酱还有肉豆蔻(我自己爱所以加)用手搅拌摔打至出现黏性(大约2分钟)
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取一半的3在烤盘内做出椭圆形.中间略压出一个凹洞.排入二颗水煮蛋
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盖上另一半的绞肉.整理好形状
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用培根包裹好(略为重叠)
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入烤箱200度c烘烤1个小时即完成(上色太快要盖上铝箔纸)
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稍微放凉再切块盛盘(肉汁才不会流失)搭配烤马铃薯佐Double Cheese奶白酱好好吃~~
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培根的香味好香~
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因为有洋葱跟面包屑的加持~肉质很湿润不干柴喔~