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

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