Serves 4
Nothing quite beats a good bacon and egg pie. It is one of our favourite additions to a picnic, and also great for lunch if you are out on the water fishing
or sailing. There is something satisfying about a cold bacon and egg pie, and for some reason, we think they always taste better on the second day. In true Nikki and Jordan style, we have added some fresh herbs and onion relish to enhance that savoury flavour.
Ingredients
- 1 tsp butter, to grease
- 4 sheets pre-rolled flaky pastry
- 8 slices streaky bacon, finely chopped
- 2 Tbsp caramelised onion relish (we like F. Whitlock & Sons, which is available at most supermarkets)
- ½ cup frozen baby peas
- Handful Italian parsley, finely chopped
- Handful sage, finely chopped
- Salt and pepper
- 8–10 free range eggs
- ½ cup grated parmesan cheese
- 1 egg extra, whisked
Method
- Preheat oven to 180°C.
- Grease a 13x35cm tart tin with removable bottom with butter.
- Cut pastry to fit and line the bottom of the tin. Trim the edges.
- Heat a little oil in a pan and fry bacon until golden and crispy. Drain and cool on paper towel.
- In the bottom of the pastry, spread caramelised onion relish.
- Top with bacon and peas.
- Sprinkle parsley and sage and season with a little salt and cracked black pepper.
- Crack in each egg, pricking some of the yolks with a fork to break.
- Sprinkle parmesan cheese over it.
- Cover filling with pastry and trim edges.
- Brush pastry top with egg.
- Bake for one hour until pastry is crispy and golden.
