Ingredients
Method
1.Preheat oven to 200ºC. Line a Swiss roll tin with pastry, ensuring it goes up the sides. Join sheets by brushing with a little water and pressing together.
2.Layer bacon on the base. Break eggs over the top, pricking the yolks so they spread slightly. Scatter with herbs and season with salt and pepper.
3.Cover with a pastry lid, brushing the edges with water and sealing well. Brush with milk, to glaze. Make six or so slashes in the top to let steam escape during cooking. Bake for 30 minutes or until golden and puffed up.
4.Let it cool slightly in the tin, then wrap in a clean tea towel followed by a regular towel and take to your picnic.
Tea towels and bath towels are good insulators and will keep food warm for a few hours without condensation forming. It beats using foil!
Note