Delicious hot or cold. Quick and easy to make. Ideal for picnics, school lunches and light meals.
You will need:
Ready-rolled puff pastry
Bacon
Eggs
Milk
Salt, pepper, mixed herbs
Method:
Grease a slice tin or oven dish
Line base of dish with a sheet of pastry. Allow it to curl up the edges of the dish a little. If you are using a large dish and need more than one pastry sheet, overlap sheets slightly and press to join smoothly, so there are no gaps.
Cut bacon into smallish pieces. Cover the pastry with one layer of bacon
Crack a few eggs into dish. Use a fork to gently break the yolks, but do not mix together.
In a bowl, crack 1-2 more eggs. Add a splash of milk, salt and pepper, and mixed herbs. Whisk together with a fork or mini-whisk.
Gently pour egg mixture into dish, allowing it to settle in the gaps.
If you have any bacon left over, scatter a few pieces across the top.
Add a little more egg mixture if you have any.
Cover with another sheet of pastry. If necessary, overlap in the same way as earlier. Crimp edges together.
Use a fork to quickly mark a series of holes in the top. (Don't press too hard.)
Bake at 200°C for 15-30 minutes (depending on size of pie) or until pastry is golden & risen, and eggs are cooked (use a knife to gently probe the centre of the pie if you're not sure).
You can easily adjust this pie to suit your appetite or ingredient quantities. If you don't have much bacon, spread the pieces out on the base. If you're short of eggs, use less eggs at step 4, and make a bit more of the scrambled mixture with milk.
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