There are many versions of bacon and egg slice/pie/tarts out there. This is the one I have made a few times and think it's the best recipe I've found. I like this version as it has whole eggs instead of the egg being used as a binding agent for the bacon and the other ingredients in the filling. The pastry is short and has a nice texture that compliments the filling. And best of all, it's easy to make.
This is perfect eaten hot or cold. You can eat this hot for dinner during the week or can be eaten cold at the park on the weekends.
- Shortcrust pastry (recipe below)
- 8 to 9 rashers of rindless bacon, chopped into 5cm lengths
- 1 medium onion, finely sliced
- 8 eggs
- 2 tbs finely chopped parsley
- 2 large tomatoes, finely sliced
- Preheat oven to 220degC. Roll out two-thirds of the pastry and line it in a brownie tin (27cm x 18cm) that has been greased. Trim and rest the pastry while making the filling.
- Pan fry the bacon. Remove and and drain on paper towels to cool. Add the onions to the same pan and gently fry till soft and glossy.
- Sprinkle the bacon and onions over the pastry base evenly. Break the eggs into the pie and pierce the yolks with a sharp knife. Season with salt and pepper. Scatter the top with parsley and cover with a layer of the tomatoes.
- Roll out the remaining pastry and cover the pie. Brush the top with a little egg wash. Make slits in the pastry with a sharp knife to let steam escape.
- Bake in the hot oven for 20mins, then reduce the temperature to 200degC and bake for 30mins.
- 2 cups plain flour
- good pinch of salt
- 150g butter, chopped
- 6 tbs iced water
- 1 tsp lemon juice
Sift the flour and salt into a bowl and rub in the butter. Add the water and lemon juice and mix well with a fork, then knead lightly with a little extra flour. Cover and rest for 15mins before rolling out.