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    You are in: Home / Australian / Bacon and Egg Pie Recipe
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    Bacon and Egg Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    40 mins

    25 mins

    Tisme's Note:

    I saw this recipe being cooked on the cook and chef programe. This is a wonderful egg and bacon pie, soft in the centre, not at all rubbery like egg and bacon pies can be. I made mine in one medium tin, but this recipe is for 2 smaller spring form tins, but next time I will use 2 tins. You will love this egg and bacon pie!

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    Ingredients:

    Servings:

    Units: US | Metric

    Pastry Ingredients

    Filling Ingredients

    Directions:

    1. 1
      Using a food preocessor pulse the flour and butter to breadcrumb stage, add the oats and pulse again. Add 3/4 of the sour cream, salt and pulse, adding the rest of the sour cream as necessary to bring it all gently together. Rest in the fridge for 20 minutes.
    2. 2
      Line the base of 2 small spring form tins with baking paper and rub a little butter around the sides. Roll the pastry out on a lightly floured surface cut 2 even circles to line the bottom and side of the tins with. Place tins lined with pastry in the fridge and allow to rest for 5-10 minutes.
    3. 3
      Mix 1 egg with the cream and season with sea salt and freshly ground black pepper.
    4. 4
      Place 2 rashers of bacon around the side of each tin, pour a little of the egg and cream mixture into the base, then crack 2 eggs into each tin, top with a little more egg & cream mixture and season with salt and pepper and top with chopped chives.
    5. 5
      Bake in an oven previously heated to 180C for 22-25 minutes.
    6. 6
      Remove from the oven, and leave to set for a couple of minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Bacon and Egg Pie

    Serving Size: 1 (485 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1735.0
     
    Calories from Fat 1085
    62%
    Total Fat 120.6 g
    185%
    Saturated Fat 68.6 g
    343%
    Cholesterol 798.8 mg
    266%
    Sodium 1243.5 mg
    51%
    Total Carbohydrate 120.3 g
    40%
    Dietary Fiber 6.6 g
    26%
    Sugars 1.5 g
    6%
    Protein 43.2 g
    86%

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