Publications
Prep Time: 10 mins
Servings: 6
Cooking Time: 30 mins
Ingredients
- 400.00g - puff pastry
- 60.00ml - butter
- 250.00g - bacon, cubed
- 3.00 - leeks, finely chopped (or 1 onion)
- 250.00g - frozen peas
- 4.00 - eggs
- 125.00ml - cream
- 5.00ml - salt
- 5.00ml - freshly ground black pepper, to taste
- 250.00ml - Cheddar cheese, grated
Method
Indulge this weekend in this awesome egg and bacon recipe.
Oven temperature:180 °C
1. Preheat the oven. Roll out the puff pastry and use it to line a square oven-proof pie dish, ensure that the dish's sides are also covered. Cut the edges neatly with a sharp knife and prick the bottom with a fork.
1. Preheat the oven. Roll out the puff pastry and use it to line a square oven-proof pie dish, ensure that the dish's sides are also covered. Cut the edges neatly with a sharp knife and prick the bottom with a fork.
2. Heat the butter in a frying pan and fry the bacon until it begins to colour. Add the leeks and stir-fry until soft. Add the peas and stir until warmed through. Remove from the heat and allow to cool.
3. Beat the eggs and cream and season with salt and freshly ground black pepper. Spoon the cooled bacon mixture onto the pie crust and pour the egg and cream mixture over it. Sprinkle the cheese on top of the pie and bake for about 40 minutes or until golden brown and set. Serve hot.
