Egg and Bacon Pie
The Egg and Bacon Pie smacks of retro”ism”, but how delicous is it. Definitely the pefect weather now to tuck into one of these:
4 rindless bacon rashers, chopped
2 sheets shortcrust pastry, thawed
10 free-range eggs, plus 1 extra egg, beaten
1/4 cup chopped flat-leaf parsley leaves
1/4 tsp grated nutmeg
Preheat the oven to 190C. Grease a 22cm pie dish. Line the pie dish with 1 sheet of pastry.
Fry bacon in a dry frypan over medium heat for 2-3 minutes, stirring, until lightly cooked. Drain on paper towel, then cool.
Whisk 6 eggs together with the milk, parsley, nutmeg and some salt and pepper.
Spread half the bacon in the pie dish, then pour in the egg mixture. One by one, crack the remaining 4 eggs into a cup and gently slip into the mixture without breaking up. Scatter with the remaining bacon. Top with sliced tomatoes.
Brush pastry rim with beaten egg, then top with remaining pastry. Trim to fit, then crimp edges with a fork. Brush the top with beaten egg and bake for 15 minutes, then reduce oven to 170C and cook for a further 25-30 minutes until golden brown.
Remove from the oven and allow to cool in the dish for 30 minutes before removing. Cool to room temperature.