The bacon and egg pie has all the ingredients needed for good flavour but none of the ingredients that can make them polarising (who puts peas in a bacon and egg pie?).
You can add whatever extras you like of course.
11 eggs seem excessive? Think about brunch and lunch the next day. :)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 ready rolled sheets butter puff pastry (approx. 650g/22.9oz))
- 350g (12.34oz) streaky bacon, cut into 5cm long strips
- 11 eggs
- 1/3 cup cream
- 2 tablespoons chopped parsley
- salt and freshly ground black pepper
- 1 egg, lightly whisked (to glaze)
Preheat the oven to 180 C (350 F) fanbake. Brush a 23cm (9 inch) square spring form cake tin or baking dish with a little oil.
Heat the oil in a frying pan and gently cook the onion until tender.
Line the base and sides of the cake tin with pastry and spread the onion over the base.
Arrange a layer of bacon over the onion and then break over 5 of the eggs. Gently break the yolks by dragging a fork through them.
Repeat with bacon and remaining eggs.
Pour over the cream, sprinkle with parsley and season with salt and pepper.
Cover with pastry, pressing the edges to seal. Brush the pastry with egg and then pierce the centre with a small sharp knife to allow steam to escape.
Bake in the lower part of the oven for 40 minutes or until puffed and golden.
Serve warm or at room temperature.