Egg & Bacon Cob Pie
April 12, 2020
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (616.1 g)
- Calories 1260.5
- Total Fat - 92.2 g
- Saturated Fat - 32.8 g
- Cholesterol - 1487.3 mg
- Sodium - 2875.3 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 0.8 g
- Sugars - 2.4 g
- Protein - 86.9 g
- Calcium - 556.9 mg
- Iron - 9.4 mg
- Vitamin C - 9.6 mg
- Thiamin - 1 mg
Heat oil in a large frying pan over medium-high heat and add onion and cook, stirring, for 3 minutes or until softened and then add bacon and cook, stirring, for 5 minutes or until browned an d then add spinach and cook for 1 minute or until wilted and then remove from the heat and cool.
Preheat oven to 180C/160C fan-forced.
Line 2 large baking trays with baking paper.
Cut one-third from top of cob loaf, leaving a 3cm-thick edge, remove soft bread from centre of cob and cut bread and bread top into 4cm cubes and then place cob on one prepared tray.
Spoon half the bacon mixture into cob and sprinkle with half the cheese.
Whisk 3 eggs and cream in a jug and pour into cob and then sprinkle with remaining bacon mixture and then make 3 indents in mixture in cob and crack remaining eggs into indents and season with salt and pepper and sprinkle with remaining cheese and bake for 20 minutes.
Arrange chopped bread on remaining prepared tray and lightly spray with oil and season with salt and pepper and bake cob and bread cubes for 10 minutes or until cob filling is just set and cubes are golden and then let stand for 10 minutes.
Sprinkle with parsley and serve with bread cubes, salad leaves and tomato.
Tips & Variations
No special items needed.