Bacon and egg pie
This bacon and egg pie with puff pastry requires a lot of eggs. A perfect dish to make when the hens have been laying well and you have an excess of eggs
Ingredients
- 2-3 sheets puff pastry
- 600 gram bacon rashes
- 12 eggs
- 1 cup cherry tomatoes or 2 large tomatoes diced
- 1 cup spinach
- parsley roughly chopped
- ½ cup cheese grated
Instructions
- Grease the pie tin.
- Line the pie tin with a pastry sheet. Fork the base.
- Fry bacon until crispy.
- Once the bacon is cool cut into pieces and scatter half at the base, then scatter with spinach and herbs, then tomatoes.
- Crack the eggs on top evenly spaced.
- With a sharp knife slit the egg yolks on top and let the yolk just slowly seep out. (Most part of the egg should still be intact)
- Season with salt and pepper
- Scatter with the rest of the bacon then the cheese on top.
- Put another sheet of pastry on top. Squeeze the edges together and cut of any excess pastry.
- Brush the top with egg yolk or milk. Cut a few holes in the pastry lid with a sharp small knife.
- Bake 160C for about 45 minutes or until the pie is cooked through.
Notes
If the top of the pie browns too quickly, then cover the top with tinfoil and put it back in the oven until cooked through.
