Egg and bacon pies
Bring the whole family together with this yummy brunch idea.
Ingredients
• 25g butter, melted
• 8 large slices white bread
• 2 tsps vegetable oil
• 1 onion, finely chopped
• 6 bacon rashers, trimmed, chopped
• 8 free-range eggs
• ¼ cup grated Tasty cheese
Method
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Brush four metal oval pie dishes (1-cup capacity) with melted butter.
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Trim crusts from bread. Discard. Roll bread thinly with a rolling pin.
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Line each prepared pie dish with two bread slices, overlapping slightly. Press down firmly on the join to seal. Brush with butter. Place on an oven tray.
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Heat oil in a large frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, until soft. Add bacon. Cook, stirring, for 3–4 minutes, or until lightly browned. Remove from heat. Cool slightly.
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Sprinkle half the bacon mixture into bread cases. Crack 2 eggs into each dish. Sprinkle with remaining bacon mixture. Top with cheese.
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Cook in a hot oven (200°C) for about 15–18 minutes, or until eggs are just set and edges are crisp and golden. Stand in dishes for 2 minutes.
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Transfer pies to serving plates. Serve warm, garnished with parsley if desired.
