Ingredients:
☐ 2 sheets frozen Puff Pastry
☐ 250g Bacon
☐ 6 Eggs
☐ ? Sour Cream
☐ ? Chives, finely chopped6
☐ Chopped Fresh Parsley
☐ Salt & Pepper to taste? ☐ 1 Egg Yolk to finish
Method:
- Preheat oven to 180oC.
- Grease a 20 cm pie dish. Using a rolling pin, roll out one sheet of thawed pastry to fit the pie dish and smooth it into the base. Refrigerate for 15 to 20 minutes.
- Trim the rind and excess fat from the bacon and fry to your liking. You could also use diced bacon. Place in the bottom of the pie base.
- Break the eggs on top of the bacon in a ring so they are evenly spaced. Seadon with salt, pepper, and chopped parsley.
- Roll the remaining pastry sheet so it will cover the filling, cut off the excess around the edge, then press the edges together with fingers or a fork. Create a pattern or cut shapes to put on top if you choose. Prick the top with a fork to allow hot air to release while cooking. Brush with beaten egg yolk mixed with a splash of water (about a tsp) to create a nice golden glaze.
- Bake in the preheated oven for 15-20 minutes. Serve with salad and/or chips.
