Since Mr 8 is keen on being a Junior MasterChef we did make this recipe, one of his first attempts, a little easier by using pre-packaged frozen shortcrust pastry
- 6 rashers thickly sliced smoked streaky bacon, rind removed
- 2 tbsp freshly chopped parsley
- 1 tsp freshly snipped chives
- 11 eggs
MethodPreheat your oven to moderate. Grease a pie dish with butter and line dish with pastry (either home made or bought).
Lightly fry bacon and cut into pieces. Scatter two-thirds of the bacon over base of pastry case. Scatter with half the herbs. Break 10 of the eggs, one at a time, into a cup and slip each into pastry case, being careful not to break yolks. Add rest of herbs.
Carefully add remaining bacon, then cover with pastry lid. Let pastry settle over the hump of each egg, then trim it and seal edges carefully. As you can see Mr 8 decorated our pie with little pastry people, one for each member of the family, 5 kids, Mum and Dad and Grandma and Grandpa.