for 12 pieces

Candied bacon

6 slice	bacon
1 tbsp	ground cane sugar
½ tbsp	yacon syrup
1 tsp	water
¼ tsp	fennel seeds

Eggs

6	hard-boiled eggs
2 tbsp	crème fraîche
½ tbsp	hot mustard
2 tbsp	capers, rinsed, drained, roughly chopped
¼ tsp	salt
a little	pepper
a little	garden cress

How it's done

Candied bacon

Place the slices of bacon on a baking tray lined with baking paper. Combine the sugar, yacon syrup and water, spread over the bacon, scatter over fennel seeds.

To bake

Approx. 14 mins. in the lower half of an oven preheated to 180°C. Remove the bacon, leave to cool, break into large pieces

Eggs

Peel the eggs and cut in half lengthwise. Carefully remove the yolks, mash with a fork. Stir in the crème fraîche, mustard and capers, season. Using two teaspoons, stuff the egg halves with the mixture, garnish with the bacon and cress.

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