Egg and Bacon Pie
2 sheets ready-rolled frozen shortcrust pastry, just thawed
8 bacon rashers, rind removed, halved crossways
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped chives
10 fresh free-range eggs
Preheat oven to 180C.
Line a 23cm round fluted tart pan with removable base with 1 pastry sheet and trim any excess.
Place in fridge for 30 minutes to rest.
Meanwhile, heat a large frying pan over a medium to high heat. Cook bacon, in batches, for 2 minutes each side or until lightly golden.
Transfer to a plate lined with paper towel.
Arrange 2/3 of bacon over base of pastry case. Scatter with half of parsley and chives.
Crack 1 egg into a cup, and tip into pastry case. Repeat with 8 eggs. Top with remaining bacon