The Egg and Bacon Pie smacks of retro’ism”, but how delicous is it. They never fail to satisfy, and don’t need any fancy ingredients to make them more fabulous than what they are. These little individual pies can be whipped up the night before for a picnic the next day and are perfectly portable!
4 rindless bacon rashers, chopped
2 sheets shortcrust pastry, thawed and each sheet cut into 4
8 free-range eggs
1/4 cup chopped flat-leaf parsley leaves
1 cup of mature cheese
2 tomatoes sliced
Preheat the oven to 190C. Grease 2 x 6 hole muffin pans and carefully line with pasty. (I like to roll my pastry out a little to make it thinner, but this is not vital).
Fry bacon in a dry frypan over medium heat for 2-3 minutes, stirring, until lightly cooked. Drain on paper towel, then cool.
Spread a little bacon in each muffin hole, then crack in an egg, top with chopped parsley, a little cheese, then tomato.
Place in oven and bake for about 20 mins until eggs are cooked and pastry is golden.
Cool, top with your favourite sauce and enjoy!