Ingredients
2 sheets frozen shortcrust pastry, thawed
125g bacon, finely chopped
6 large eggs
¼ tspn salt
black pepper
2 tbsp finely chopped fresh parsley
2 tbsp milk
1. Preheat the oven to 180°C. Line the base of a greased shallow
20cm pie dish with one sheet of pastry, pushing the pastry to the sides. Scatter
the bacon over the base. Break the eggs, one at a time, into a saucer, and slide
each one separately on top of the bacon. Season with the salt and pepper and
sprinkle the parsley over the top.
2. Cover the dish with the second sheet of pastry, pinch the edges firmly
together, and trim away any excess. Prick the center so that the steam can escape,
and brush the pastry with the milk
3. Transfer to the oven, and bake for 30 minutes.
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