Bacon and Egg Rolls

8 slices of white bread, crusts removed
100g margarine, melted
4 eggs boiled and mashed
4 rashers streaky bacon, finely chopped and fried
salt
freshly ground black pepper


Preheat oven to 180C or Gas Mark 4
Using a rolling pin, roll the slices of bread until thin. Brush one side of a slice of bread with a little melted margarine and spread on some of the egg and bacon.
Sprinkle with some salt and pepper to taste.
Roll up like a Swiss Roll and secure either end with a tooth pick, then cut in half.
Repeat for all 8 slices.
Place the rolls on a greased baking sheet, brush with the remaining margarine and bake in a preheated oven for 20-30 minutes, until crisp and golden brown.
Serve immediately.