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Egg and bacon pie
Egg and bacon pie
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Prep Time:
90 minutes
Cook Time:
50 minutes
Total Time:
140 minutes
Eggs: Nutrient-rich and budget-friendly stars!
Ingredients:
  • 375.00 ml plain flour
  • 100g butter, chilled, chopped
  • 7 eggs
  • 5 rindless shortcut bacon rashers, diced
  • 83.33 gm pure cream
  • 40.00 ml finely chopped fresh chives
  • Fresh small basil leaves, to serve
Instructions:
  • Combine flour, butter, and a pinch of salt in a food processor until mixture looks like coarse breadcrumbs. While the processor is on, pour in 1 egg until mixture forms a dough. Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
  • 1. Preheat the oven to 200°C/180°C fan-forced and grease a 6cm-deep, 20cm springform pan. 2. Roll out two-thirds of the pastry between 2 sheets of baking paper into a 30cm circle. Refrigerate the remaining pastry. 3. Line the prepared pan with the pastry round, making sure it reaches 4cm up the side of the pan. Trim the edges and refrigerate for 20 minutes. 4. Line the pastry with baking paper, fill with ceramic pie weights or uncooked rice, and bake for 10 minutes. 5. Remove the paper and weights or rice, then bake for an additional 10 minutes or until golden.
  • 1. Sprinkle crispy bacon generously over the buttery pastry. 2. Beat 2 eggs in a bowl until smooth. Set aside 1 tablespoon of the beaten egg. 3. Mix in cream and fresh chives to the bowl of beaten eggs. Whisk until well blended. Season with a pinch of salt and a dash of pepper. 4. Pour the creamy egg mixture over the savory bacon. 5. Create 4 evenly spaced indentations in the bacon mixture. 6. Carefully crack the remaining eggs into each indentation, making sure the yolks remain whole.
  • Sandwich the leftover pastry between 2 sheets of baking paper and roll it out into a 20cm round. Brush the edge of the pastry case with the egg that was set aside. Place the pastry round over the filling and press the edges to seal. Brush the top with the remaining egg wash. Bake for 30 minutes or until the filling is set and the pastry is a golden brown. Let it stand for 5 minutes, then transfer to a plate. Sprinkle with fresh basil and serve.

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