Bacon and Egg Pie

Directions

1. 1
   Using a food preocessor pulse the flour and butter to breadcrumb stage, add the oats and pulse again.
2. 2
   Add 3/4 of the sour cream, salt and pulse, adding the rest of the sour cream as necessary to bring it all gently together.
3. 3
   Rest in the fridge for 20 minutes.
4. 4
   Line the base of 2 small spring form tins with baking paper and rub a little butter around the sides.
5. 5
   Roll the pastry out on a lightly floured surface cut 2 even circles to line the bottom and side of the tins with.
6. 6
   Place tins lined with pastry in the fridge and allow to rest for 5-10 minutes.
7. 7
   Mix 1 egg with the cream and season with sea salt and freshly ground black pepper.
8. 8
   Place 2 rashers of bacon around the side of each tin, pour a little of the egg and cream mixture into the base, then crack 2 eggs into each tin, top with a little more egg & cream mixture and season with salt and pepper and top with chopped chives.
9. 9
   Bake in an oven previously heated to 180C for 22-25 minutes.
10. 10
    Remove from the oven, and leave to set for a couple of minutes before serving.