Traditional Egg and Bacon Pie - or What You Will!

Ingredients

• 2 sheets prepared shortcrust pastry, semi thawed
• 4 slices short rashers bacon, chopped
• 1 cup onion, chopped
• 2 garlic cloves, finely minced
• 6 eggs
• 2 tablespoons fresh parsley, chopped
• 1/4 cup capers
• 1/2 cup tasty cheese, grated
• salt, to taste
• fresh ground black pepper, to taste

Directions

1. 1

   Line a 27cm x 18cm oblong pan with baking paper.

2. 2

   Overlap sheets of pastry and line the base and sides of the pan; trim the excess pastry.

3. 3

   Cook the bacon, onions and garlic until the onions and garlic have just begun to soften, and allow to cool.

4. 4

   Spoon the cooled mixture into prepared pastry case.

5. 5

   Gently break 6 eggs onto the onion base and top with parsley, capers and cheese, and season with salt and freshly ground black pepper, to taste.

6. 6

   Bake in a preheated oven at 190°C for 30 minutes.

7. 7

   Serve hot or at room temperature with crispy rolls and salad greens such as baby spinach leaves.