Bacon and Egg Pie

"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!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
10
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • 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.
  • 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.
  • Mix 1 egg with the cream and season with sea salt and freshly ground black pepper.
  • 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.
  • Bake in an oven previously heated to 180C for 22-25 minutes.
  • Remove from the oven, and leave to set for a couple of minutes before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes