Bacon and Egg Pie
300g rindless bacon, cut in thirds (can use mixture of different bacons to alter taste)
100g grated cheese
5 large eggs
Salt & freshly ground black pepper to taste
1 egg yolk beaten with 2 tablespoons cold water to glaze
Lay half the bacon over the pastry base.
Break the eggs into the pastry case & season with salt & pepper. Place remaining bacon over the eggs.
Cover in pastry and decorate as desired. Chill in the fridge for half an hour.
Meanwhile heat the oven to 180°C. Brush the pie top with egg glaze and cook for 25-35 minutes until pastry is golden.
John Hawkesby’s wine recommendation
Greylands Ridge 2009