Bacon and Egg Pie

Ingredients

Pastry Ingredients

• 250 g flour
• 60 g oats
• 200 g butter
• 160 g sour cream
• 1 pinch salt

Filling Ingredients

• 4 slices smoked bacon (thinly sliced rashers, rind removed)
• 5 large eggs
• 1 tablespoon cream
• 2 tablespoons chopped flat leaf parsley
• chives, chopped

Directions

1. 1

   Using a food preocessor pulse the flour and butter to breadcrumb stage, add the oats and pulse again. Add 3/4 of the sour cream, salt and pulse, adding the rest of the sour cream as necessary to bring it all gently together. Rest in the fridge for 20 minutes.

2. 2

   Line the base of 2 small spring form tins with baking paper and rub a little butter around the sides. Roll the pastry out on a lightly floured surface cut 2 even circles to line the bottom and side of the tins with. Place tins lined with pastry in the fridge and allow to rest for 5-10 minutes.

3. 3

   Mix 1 egg with the cream and season with sea salt and freshly ground black pepper.

4. 4

   Place 2 rashers of bacon around the side of each tin, pour a little of the egg and cream mixture into the base, then crack 2 eggs into each tin, top with a little more egg & cream mixture and season with salt and pepper and top with chopped chives.

5. 5

   Bake in an oven previously heated to 180C for 22-25 minutes.

6. 6

   Remove from the oven, and leave to set for a couple of minutes before serving.