Ingredients:
a little oil for frying
75g streaky bacon, chopped
1 leek, chopped
225g plain flour
1 tsp baking powder
pinch of salt
50g butter
50g Caerphilly cheese, crumbled
6 large eggs
Method:
Add 1 tbsp of oil to a frying pan and allow to heat before adding the bacon. Fry for 3 to 4 minutes, or until turning a golden brown then add the leek to the pan and fry for 2 minutes extra before taking off the heat and setting aside to cool.
In the meantime, sift the flour, baking powder and salt into a large bowl before rubbing in the butter. Add the cheese and the cooled leek and bacon mix. Beat two of the eggs together in a separate bowl then add enough of the beaten egg to the flour mix to form a soft dough. Turn this out onto a lightly-floured work surface then knead gently before dividing in half. Roll the two halves out into circles about 13cm in diameter then divide both into quarters.
Place a griddle pan or a heavy frying pan over medium heat then add four of the Welsh cake pieces and fry for about 4 minutes on one side, or until golden. Turn the Welsh cakes over and fry for 4 minutes extra then transfer to a baking tray. Cook the remaining four pieces in the same manner. Once done, transfer the baking tray to an oven pre-heated to 160°C and bake for 5 minutes before preparing the remaining eggs.
Heat 2 tbsp of oil in a large pan then crack in the remaining eggs and fry for about 3 minutes, or until they are cooked to your liking. Remove the Welsh cakes from the oven, halve them lengthways then butter liberally. Top with a fried egg and serve.
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