About this recipe:This bacon and egg pie is inexpensive, tasty and fabulously easy to prepare. Sure to please the entire family. To make egg wash, add water to egg yolk and a pinch of salt, whisk, then brush top of pie for a golden finish.
2 sheets shortcrust pastry
400g diced bacon
6 large eggs
1/4 teaspoon salt
black pepper to taste
1/2 bunch parsley
1 egg yolk, beaten
1 tablespoon water
extra pinch of salt
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 180 C / Gas 4. Line the base of a greased 20cm pie dish with one sheet of pastry, pushing up the sides. Scatter bacon over the base. Break eggs, one at a time into a saucer, and slide each one separately on top of the bacon. Season with salt and pepper.
Cover dish with the second sheet of pastry, pinch the edges firmly together, and trim away any excess. Prick the centre so that the steam can escape, and brush with egg wash.
Transfer to the oven, and bake for 30-35 minutes or until pie is well browned on top.