Bacon and Egg Pie

Ingredients

• 1 tbsp extra virgin olive oil

• 250g piece of smoked streaky bacon, cut into large cubes

• 2 shallots, finely chopped

• 7 medium free-range or organic eggs

• Pastry (puff or shortcrust)

Method

1. Preheat the oven to 190°C/fan170°C. Heat the oil in a large non-stick frying pan and fry the diced bacon. Remove and then fry the shallots for 5 minutes until soft and golden. Set aside with the bacon to cool.

2. Press pastry into a pie tin to form the base.

3. Scatter the bacon and shallots over the pastry base. Break 6 of the eggs into the case, spacing them evenly.

4. Cut pastry for lid of pie base, allowing a little overhang. Beat the remaining egg and brush the edge of the case. Cover the filling with the pastry lid.

5. Use a fork to join the base and lid, then brush the top with beaten egg to glaze. Pierce a small hole in the centre of the pastry lid to let the steam escape.

6. Bake for 35-45 minutes until golden and cooked through. Test by inserting a fork into the centre – there should be no raw egg on it. Leave to stand for at around 15 minutes before serving.