Egg Bacon and Vegetable Pie.
Recipe: #41724
October 08, 2023
Categories: Breakfast, Bacon, Eggs, Australian, British, Brunch Easter, Sunday Dinner, Oven Bake, more
"A great dish for brunch or breakfast, from "Australian Eggs". Serve with tomato chutney and a salad. I think some spinach would also go well in this recipe."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (680.4 g)
- Calories 1550.1
- Total Fat - 106.6 g
- Saturated Fat - 25.6 g
- Cholesterol - 1552.4 mg
- Sodium - 1605.9 mg
- Total Carbohydrate - 67.1 g
- Dietary Fiber - 2.9 g
- Sugars - 5.5 g
- Protein - 76.6 g
- Calcium - 271.4 mg
- Iron - 11.8 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat the oven to 200°C/180°C fan forced.
Step 2
Cook pumpkin pieces for 6-8 minutes or until just tender.
Step 3
Heat the oil in a large non-stick frying pan over medium-high heat; add the bacon, leek, garlic, thyme and cook, stirring, for 5-7 minutes or until leeks are tender; set aside to cool slightly.
Step 4
Grease a 17cm x 22cm (base measurement) rectangular baking dish & line the base and sides with the short crust pastry.
Step 5
Cut the puff pastry into 2.5cm wide strips for making a lattice pattern to top the pie.
Step 6
Add the pumpkin mixture to pastry case.
Step 7
Make slight indentations in the mixture and crack in 9 of the eggs, being careful not to break yolks then add the tomatoes.
Step 8
Beat the remaining egg & brush a little egg around edge of pie.
Step 9
Top with the pie with lattice pastry and trim pastry to fit & brush pastry with egg.
Step 10
Bake pie for 30 minutes or until pastry is golden and filling is set.
Step 11
Sprinkle top of pie with extra thyme sprigs.
Tips
No special items needed.
0 Reviews
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