BACON AND EGG PIE


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BACON AND EGG PIE

BACON AND EGG PIE
PREPARATION 15-20 MINS • COOKING 40 MINS • MAKES 1 PIE SERVING 4-6
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Ingredients
  1. 500g shortcut bacon, diced
  2. 1 large onion, finely diced
  3. 2 sheets puff pastry, thawed
  4. 9 eggs
Instructions
  1. Preheat oven to fanbake 190°C. Grease a 20cm square non-stick cake tin or use a silicone pan.
  2. Fry the onion and bacon together until onion is clear. Remove from pan to paper towel lined plate.
  3. Use 1 sheet of pastry to line bottom and sides of cake tin.
  4. Put bacon and onion mix into uncooked pastry shell.
  5. Make dents in bacon mix (for egg yolks to sit in), and break eggs one at a time into dents. (Keep the egg shells handy). Place the eggs in 3 rows of 3.
  6. Trim remaining sheet of pastry to fit as a lid for the pie. Cover eggs with trimmed pastry sheet. Press edges of pastry together with fingertips.
  7. Using a pastry brush, wipe around the inside of the egg shells
  8. to gather any leftover eggwhite to brush over the top of the pie. Make a slit in the middle of the pie for steam to escape.
  9. Bake for 40 minutes on fanbake, then remove from oven and
  10. allow to cool slightly before serving. Can be served warm or cold.
Notes
  1. I sometimes also sprinkle ¼ cup frozen peas and ¼ cup frozen corn kernels over bacon before cracking eggs into pie.
Sugar Freedom http://www.sugarfreedom.com.au/

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