Egg & Bacon Pie

Name: Egg & Bacon Pie
Ingredients: 2 sheets ready rolled puff pastry; 250 g bacon; 6 eggs; pepper; 2 tablespoons chopped parsley; 1 egg yolk; 1 teaspoon water

7 ingredients

4 steps

Ingredients

2 sheets ready rolled puff pastry
250 g bacon
6 eggs
pepper
2 tablespoons chopped parsley
1 egg yolk
1 teaspoon water

Directions

1

Line base of pie plate (base measures 20cm) with one sheet of the pastry; refrigerate while preparing filling. Remove rind and excess fat from bacon, chop roughly.
2

Fry in pan 3 minutes until just soft, drain; cool. Place half the bacon in the pastry case, break eggs on top, one at a time, careful not to break the yolks.
3

Season with pepper, top with remaining bacon, sprinkle with parsley.
4

Place remaining pastry on top, trim edges, press pastry together. Brush with combined egg yolk and water. Bake in a hot oven for 15 minutes. Reduce heat to moderate, cook for a further 15 minutes or until browned.