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egg and bacon pie


1  batch of shortcrust pastry made with 8 oz flour and 4 oz butter

6 rashers of streaky bacon

6 eggs

A little milk

Fry the bacon, and remove the rinds.  


Line a pie dish with half the pastry and roll out the rest for the lid.


Preheat the oven to 160C/140C (fan)


Break the bacon up and scatter in the pie dish.  Crack in 4 eggs carefully amongst the bacon, keeping the yolks whole.  Beat the remaining two eggs with a good splosh of milk and pour in amongst the eggs and bacon, reserving a couple of teaspoons of the mix.  Carefully lid the pie, wetting the edges and crimping the rim, and then paint on the remaining egg and milk mix.


Bake for about an hour until the pastry is golden and the filling set.