Name: Nici’s bacon and egg pie
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 400 gram I Love Baking sour cream pastry or puff pastry; 1 medium onion, chopped; oil for sauteing; 250 gram quality, streaky bacon; 7 eggs; small handful parsley, roughly chopped; 1/2 teaspoon sea salt; 1/4 teaspoon cracked black pepper; 1 egg, lightly whisked for egg wash

Nici’s bacon and egg pie

It won't come as a shock that the humble bacon and egg pie won the Kiwi Classic Pie – and with the weather getting warmer, it’s the perfect time to whip one up using the winning recipe!

Ingredients

400 gram I Love Baking sour cream pastry or puff pastry

1 medium onion, chopped

oil for sauteing

250 gram quality, streaky bacon

7 eggs

small handful parsley, roughly chopped

1/2 teaspoon sea salt

1/4 teaspoon cracked black pepper

1 egg, lightly whisked for egg wash

Method

1.Preheat oven to 180°C. Place a tray into warm

2.Grease and lightly flour a 20cm x 30cm baking dish/tin. Line base and sides with pastry and cut out a lid. Chill for 15 minutes.

3.Saute the onions in oil until partially softened, then cool

4.Sprinkle the onions over your pastry base. Lay the bacon rashers in an even layer over the onion. Evenly break the eggs over the bacon. I prefer to break the yokes to o, but you may choose not to. Sprinkle the parsley over, then season with salt and pepper. Using a small pastry brush, dip into the egg wash and sweep around the pastry edges.Add another layer of bacon, then cover with the pastry lid, pressing the edges to seal.

5.Brush the top with egg wash and make a few slits to allow air to escape while cooking.

6.Bake for 30-40 minutes until golden and the base is cooked.

Nici Wickes