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Bacon And Egg Pie by Di Cross & Natalie Oldfield


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MY FAMILY’S BACON AND EGG PIE  

This recipe is from: Di Cross - published in ‘Love & Food At Gran’s Table’ by Natalie Oldfield – www.granstable.com 

Serves 6–8

 

Ingredients

3 sheets flaky puff pastry (depending on size of tin)

8 rashers bacon

6–8 eggs

2 tomatoes (optional)

few sprigs parsley

 

 

Method

Pre-heat oven to 200°C.

Place pastry sheets (I use 1½) on the base of a 30 cm x 20 cm sandwich tin.

Cut bacon rashers and place on top, basically covering all the pastry.

Break eggs on top, then break them up and spread them over base – or mix eggs in a basin and pour over bacon. If using tomatoes, slice and place over eggs.

Chop parsley and sprinkle over everything. Sprinkle with salt and pepper.

Then place remaining pastry on top. Prick pastry about 8 times.

Bake for approximately 20–30 minutes.

Can be served hot or cold


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