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Bacon and egg pie

I cannot believe how easy it is to make bacon and egg pies and the many variations there are out there. All you need are: bacon, eggs and pastry. It's great for brunches, lunches, dinners, and even breakfast if I may add.

My friend Adele makes the best bacon and egg pie ever. It will be an atrocity if I publish her recipe, so this is my version.

I use a 23cm by 23 cm pie dish so depending on the size of your dish, you may have to make some adjustments. You should really let the pie rest for 20 minutes before serving. It is the same theory with meat. The pie will finish cooking while it is resting and you will end up with a firmer pie.

Ingredients:
15 eggs
350gm bacon
2 large tomatoes
A bunch of parsley
A bunch of basil
4 pieces flaky puff pastry
Salt and pepper

Steps:
1. Turn oven on to 210 degrees celsius. Place a flat baking tray in the oven to heat up.
2. Defrost peas in the microwave.
3. Trim rind and fats off the bacon. Cut bacon into strips.
4. Cut tomatoes into thin slices.
5. Measure and cut baking paper so that it will fit in your baking dish covering the sides. Place baking paper on the bench. Measure and cut flaky pastry and place over baking paper. Again, you may need to join the pastry.
6. Place the baking paper and pastry in the dish pressing the sides so that they fit snuggly.
7. Place two thirds of the bacon at the bottom of the pie.
8. Scatter frozen peas over bacon.
9. Now break 14 eggs over the bacon and peas. Be careful not to break them.
10. Place sliced tomatoes over the eggs. Sprinkle herbs, salt and pepper over tomatoes.
11. Place the rest of the bacon over the tomatoes.
12. Cover the pie with the rest of the pastry, sealing the edges and trimming off excess sides.
13. Beat the last egg and brush over pastry.
14. Place pie dish over heated tray and bake in oven for about 60 minutes.
15. Let pie stand for at least 20 minutes before serving.

Serves: 4 to 6


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