BACON AND EGG PIE
BACON AND EGG PIE
BACON AND EGG PIE
2014-03-03 11:50:19
PREPARATION 15-20 MINS • COOKING 40 MINS • MAKES 1 PIE SERVING 4-6
Ingredients
- 500g shortcut bacon, diced
- 1 large onion, finely diced
- 2 sheets puff pastry, thawed
- 9 eggs
Instructions
- Preheat oven to fanbake 190°C. Grease a 20cm square non-stick cake tin or use a silicone pan.
- Fry the onion and bacon together until onion is clear. Remove from pan to paper towel lined plate.
- Use 1 sheet of pastry to line bottom and sides of cake tin.
- Put bacon and onion mix into uncooked pastry shell.
- 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.
- 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.
- Using a pastry brush, wipe around the inside of the egg shells
- 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.
- Bake for 40 minutes on fanbake, then remove from oven and
- allow to cool slightly before serving. Can be served warm or cold.
Notes
- I sometimes also sprinkle ¼ cup frozen peas and ¼ cup frozen corn kernels over bacon before cracking eggs into pie.
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