Sunday Supper – Egg and Bacon Pie

Egg and Bacon Pie

2 sheets of puff pastry (the frozen type is good)
8 nice free range eggs
3 rashers of bacon, chopped roughly (* or cherry tomatoes)
1 onion, diced
1 clove of garlic, crushed
1/2 cup chopped parsley
salt and pepper
30 g butter

(*Omit bacon and add half a punnet of cherry tomatoes when you add the eggs if you are a vegetarian!)

Melt butter in a fry pan and add onion and garlic – saute until softened. Add bacon and cook until starting to crisp up. Set aside.

Line a greased pie dish with a sheet of pastry. Cut it to size and press down around top edge to secure. Pop in the bacon/onion mixture and the parsley. Crack in the eggs – they don’t need to be beaten. Season with salt and pepper. Put another sheet of pastry on top to make a lid. you can decorate with little pastry chickens or piggys at this stage if you choose! Pierce pastry lid with a fork a few times. Brush with egg yolk mixed with 1 tbsp of milk.

Bake in a moderate oven for 35 minutes until golden and puffed up on top. Serve with tomato sauce or chilli sauce.. or both and a crisp green salad. Delicious cold the next day too!