John’s Bacon and Egg Pie – Perfect for New Years Brunch

John loves his food and his cooking. He arrives at our New Year’s brunch and produces his pie, warm from the oven, with a flourish. It is spectacularly good.  John always has the knack of making it look particularly professional too.IMG_1193

8 rashers bacon
12 eggs
¼ cup chopped parsley
3 large tomatoes, thickly sliced
Quality readymade puff pastry, rolled out thinly

  1.  Preheat oven to 220°C.
  2. Line a 20cmx30cm deep Lamingtin style baking tin with thinly rolled out puff pastry.
  3. Chop bacon into 5cm pieces and fry in a frying pan until cooked.
  4. Sprinkle bacon over pastry spreading evenly.
  5. Break eggs over, keeping the yolks whole.
  6. Sprinkle with parsley and cover with thickly sliced tomatoes.
  7. Cover pie with remaining pastry and trim edges.
  8. Brush pastry with beaten egg to create a golden glaze.
  9. Bake for 20 minutes then reduce temperature to 190°C and bake for another 20 minutes or until pastry is cooked.
  10. Serve warm cut into wedges.

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