PREP TIME: 10 mins
COOK TIME: 45-55 mins
SERVES: 5 people
My eldest two boys were born in Switzerland, so with no family to help out in those first few weeks, my husband had to come up with a few speciality dishes to get food on the table, and quickly!
Having spent a lot of time in neighbouring Italy, we had come to know and love the Caprese salad, so decided to incorporate this into our bacon and egg pie to add a little variety into our week!
There is much debate around the bacon and egg pie … to break or not break the yoke, to add tomato or not, to add cheese, the list goes on. The below recipe does break the yoke, adds in fresh herbs and bocconcini, as well as canned tomatoes to give it a delicious moisture many bacon and egg pies do not have.
You can make this for a simple Sunday night dinner or easy weekend lunch. Enjoy!
8 free-range eggs
5 rashers streaky bacon
2/3 can of tomatoes
10-15 small leaves of fresh basil
125g cherry bocconcini (look like baby mozzarella balls)
1 teaspoon lemon zest
4-5 sheets flaky pastry
1.Pre-heat the oven to 180degC.
2.Grease your pie dish (mine was about 25cm-15cm) with butter to ensure the pastry doesn’t stick.
3.Line the dish with the pastry so it comes up all the way over the edges.
4.Break your eggs on to the pastry evenly spread around. With your clean finger or fork, gently break the yolk and spread it around the base.
5.Gently tip in your canned tomato evenly around the dish. Then evenly place your basil leaves around the dish. Sprinkle over the lemon zest and season generously with salt and pepper.
6.Next place your bacon across the top.
7.Join the two layers of pastry for the top and lay over top of the dish and join with the lower layer ensuring the whole pie is sealed, cutting off any excess pastry round the edge.
8.Brush the pastry with milk and bake in the oven for about 45 minutes until golden brown.
9.Let it rest for about 10-15 minutes then serve with a salad.