Egg & Bacon Pie

1. 1

   Line base of pie plate (base measures 20cm) with one sheet of the pastry; refrigerate while preparing filling. Remove rind and excess fat from bacon, chop roughly.

2. 2

   Fry in pan 3 minutes until just soft, drain; cool. Place half the bacon in the pastry case, break eggs on top, one at a time, careful not to break the yolks.

3. 3

   Season with pepper, top with remaining bacon, sprinkle with parsley.

4. 4

   Place remaining pastry on top, trim edges, press pastry together. Brush with combined egg yolk and water. Bake in a hot oven for 15 minutes. Reduce heat to moderate, cook for a further 15 minutes or until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.