Egg and bacon pies

Brush four metal oval pie dishes (1-cup capacity) with melted butter. 

Trim crusts from bread. Discard. Roll bread thinly with a rolling pin.

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.

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.

Sprinkle half the bacon mixture into bread cases. Crack 2 eggs into each dish. Sprinkle with remaining bacon mixture. Top with cheese.

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.

Transfer pies to serving plates. Serve warm, garnished with parsley if desired.