Bacon & egg pie
British & European55 mins£1.28 a portion
Ingredients
Serves 4
- Ready-rolled shortcrust pastry640g
- Smoked back bacon300g
- Free range eggs (15 pack)6
- Salad tomatoes (6 pack)3
Plus salt and pepper. About £5.11 for the amounts used.
Method
- 1
Heat the oven to 200°C (180°C fan, gas 6).
- 2
Line a 23cm pie dish with one sheet of pastry. Chop 300g bacon and fry for 5 minutes, then scatter over the base.
- 3
Crack 5 eggs over the bacon, spacing them out, and season with pepper.
- 4
Top with the second sheet of pastry, press the edges to seal and brush with the last egg, beaten. Cut a slit in the top.
- 5
Bake for 35-40 minutes until golden. Serve warm or cold with 3 sliced tomatoes.
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