Helen's Favourite Bacon and Egg Pie

Serves 6

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 ready rolled sheets butter puff pastry (approx. 650g)
  • 350g streaky bacon, cut into 5cm long strips
  • 11 Henergy cage-free eggs
  • 1/3 cup cream
  • 2 tablespoons chopped parsley
  • salt and freshly ground black pepper
  • 1 Henergy cage-free egg, lightly whisked (to glaze)

Method

  1. Preheat the oven to 180 C fanbake. Brush a 23cm square spring form cake tin or baking dish with a little oil.
  2. Heat the oil in a frying pan and gently cook the onion until tender.
  3. Line the base and sides of the cake tin with pastry and spread the onion over the base.
  4. Arrange a layer of bacon over the onion and then break over 5 of the eggs. Gently break the yolks by dragging a fork through them.
  5. Repeat with bacon and remaining eggs.
  6. Pour over the cream, sprinkle with parsley and season with salt and pepper.
  7. Cover with pastry, pressing the edges to seal. Brush the pastry with egg and then pierce the centre with a small sharp knife to allow steam to escape.
  8. Bake in the lower part of the oven for 40 minutes or until puffed and golden.
  9. Serve warm or at room temperature.