After spending an entire day bathroom renovation shopping with my husband and then having to take my boys for haircuts after school, I finally got home at 5:30 and had no idea what I was going to make for dinner. It was going to be one of those 'what do I have in the refrigerator days'.
Well I had bacon, eggs, tomatoes, onions and pastry, so I thought why not make a pie. I recently found a clipping of this recipe I had cut out years ago (2003), so tonight I thought I'd make it.
It was delicious, my family loved it. It was very, very easy to make, and quite quick to throw together.
Now the dish required for this is a rectangular loose based flan tin. As I did not have one at home, I used the same sized rectangular slice tin and just lined it with baking paper. It worked just fine.
This can be eaten at anytime really, it would work for breakfast or for lunch, it would even be great to take on a picnic.
So if you are like me and you don't know what to cook, you need something fast and easy, and you have these ingredients in your refrigerator, give it a go, it really is good.
Well I had bacon, eggs, tomatoes, onions and pastry, so I thought why not make a pie. I recently found a clipping of this recipe I had cut out years ago (2003), so tonight I thought I'd make it.
It was delicious, my family loved it. It was very, very easy to make, and quite quick to throw together.
Now the dish required for this is a rectangular loose based flan tin. As I did not have one at home, I used the same sized rectangular slice tin and just lined it with baking paper. It worked just fine.
This can be eaten at anytime really, it would work for breakfast or for lunch, it would even be great to take on a picnic.
So if you are like me and you don't know what to cook, you need something fast and easy, and you have these ingredients in your refrigerator, give it a go, it really is good.
Recipe
Recipe adapted from the August 2003 Everyday Food Magazine.
Serves 6
1 teaspoon olive oil
4 rashers bacon, finely chopped
1 medium brown onion, finely chopped
3 sheets puff pastry, thawed
6 eggs
3 roma (egg) tomatoes, thinly sliced
Salt and pepper, to taste
1 egg, extra, lightly beaten
1 tablespoon milk
Green Salad, to serve
Grease a 21cm x 28cm rectangular loose based flan tin (see notes above for alternate tin preparation).
Heat oil in a large frying pan, add bacon, cook stirring, for 2 minutes. Add onion, cook stirring, until onion is soft and bacon lightly browned. Cool.
Preheat oven to 200C/180C fan forced.
Join 1 1/2 sheets of the pastry together. Line the base and sides of your prepared tin with the pastry; trim edge. Place tin onto an oven tray.
Serves 6
1 teaspoon olive oil
4 rashers bacon, finely chopped
1 medium brown onion, finely chopped
3 sheets puff pastry, thawed
6 eggs
3 roma (egg) tomatoes, thinly sliced
Salt and pepper, to taste
1 egg, extra, lightly beaten
1 tablespoon milk
Green Salad, to serve
Grease a 21cm x 28cm rectangular loose based flan tin (see notes above for alternate tin preparation).
Heat oil in a large frying pan, add bacon, cook stirring, for 2 minutes. Add onion, cook stirring, until onion is soft and bacon lightly browned. Cool.
Preheat oven to 200C/180C fan forced.
Join 1 1/2 sheets of the pastry together. Line the base and sides of your prepared tin with the pastry; trim edge. Place tin onto an oven tray.
I used a 21 x 28cm rectangular slice tin, then lined it with baking paper so I could remove the pie easily.
Sprinkle the bacon mixture over the pastry base.
Crack the eggs, one at a time, evenly over the bacon.
Carefully arrange the tomato slices over the eggs. Season with salt and pepper, to taste.
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Cut the remaining pastry into 1cm wide strips. Interweave pastry to create a lattice pattern large enough to cover the top of the pie.
Here is a diagram on how to lattice pastry. Just make yours in a rectangle shape.
Here is a diagram on how to lattice pastry. Just make yours in a rectangle shape.
Picture from www.smittenkitchen.com
Carefully lift the lattice onto the pie, it helps if you press the overlapping pastry together. Trim edges.
Lightly beat together the extra egg and milk, brush the top of the lattice with the egg mixture. Pour any remaining egg mixture over the pie, it will seep into the gaps in the lattice.
Lightly beat together the extra egg and milk, brush the top of the lattice with the egg mixture. Pour any remaining egg mixture over the pie, it will seep into the gaps in the lattice.
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Place in your preheated oven for about 25-30 minutes, or until the filling is set and the pastry is lightly browned (cover with foil if the pastry is over browning). Stand the pie in the tin for 10 minutes, before removing from the tin.
Cut the warm pie into 6 squares and serve with a green salad.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060696947921/
Pin it: www.pinterest.com.au/pin/399413060696947921/
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