Name: Egg and bacon slice
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1
Ingredients: 4 (29 x 29cm) large sheets ready-rolled shortcrust pastry*; 500g lean bacon rashers, rind removed, chopped; 250.00 ml grated cheddar cheese; 13 eggs; 20.00 ml chopped flat-leaf parsley; Tomato sauce, to serve

Egg and bacon slice

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Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
80 minutes

Delicious brunch dish for a crowd.

Ingredients:

4 (29 x 29cm) large sheets ready-rolled shortcrust pastry*
500g lean bacon rashers, rind removed, chopped
250.00 ml grated cheddar cheese
13 eggs
20.00 ml chopped flat-leaf parsley
Tomato sauce, to serve

Instructions:

Preheat oven to 180 degrees Celsius.
Prepare a 25 x 30 x 3cm baking tray by greasing it. Line the base and sides with 2 sheets of puff pastry, ensuring the pastry fits snugly into the corners and sealing the join down the middle. Chill in the refrigerator for 15 minutes.
Cook the bacon in a heavy-based frying pan until it starts to crisp, then set aside on paper towels to drain and cool. Sprinkle half of the cooked bacon into the pastry-lined pan, followed by the cheese. Crack 12 eggs over the cheese, then top with the remaining bacon and parsley.
Brush the pastry edges with a mixture of the remaining egg and 1 tablespoon of water. Place two sheets of pastry on top, press edges to seal, then pinch them together. Brush the top of the pastry with the remaining beaten egg.
Make two decorative air holes on the top with a knife, then bake in the oven until golden for 45 minutes. Allow it to cool for 10 minutes before serving.
Serve the warm egg and bacon slice with tomato sauce.

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