Bacon, egg & vintage cheddar pie Recipe
Ingredients
1/3 cup coarsely grated vintage cheddar
1/4 cup semi-dried tomatoes with fresh basil, chopped
6 eggs
Baby spinach leaves & balsamic dressing, to serve
Olive oil spray
2 sheets frozen shortcrust pastry, just thawed
250g Coles bacon from the deli, rind and excess fat trimmed, coarsely chopped
Bacon, egg & vintage cheddar pie Recipe
Method
Step 1
Preheat oven to 180C. Spray a 20cm square cake pan with oil to grease. Use 1 pastry sheet to line the base and sides of the pan.
Step 2
Sprinkle half the bacon, cheese and tomatoes evenly over the base. Crack the eggs individually over the filling. Sprinkle with the remaining bacon, cheese and tomatoes. Season with salt and pepper.
Step 3
Place the remaining pastry sheet gently on top of the filling. Fold both layers of pastry edges over to seal (the edges will sit about 1.5cm above the flat part of the pie). Prick the top with a fork a few times at regular intervals. Bake for 50 minutes or until the top is golden. Set aside for 5-10 minutes to cool slightly before cutting into slices. Serve with baby spinach leaves tossed with balsamic vinegar.
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