You need:
500g puff pastry
500g puff pastry
250g bacon
6-8 eggs
2 tablespoons chopped parsley
salt, pepper
1 egg yolk
1 teaspoon water
method:
Line a 20cm pie plate with the pastry.
Remove rind and extra fat from bacon. Chop and fry for 3 minutes. Allow to cool then place half the bacon in the base of pie plate.
Break the eggs into pie one at a time (be carefull not not to break the yolks).
Season with salt and pepper and sprinkle with remaining bacon and the parsley.
Cover the pie with remaining pastry, press edges together well and trim.
Brush with beaten egg yolk and water; decorate top if desired.
Bake in a hot oven for 15 minutes. Reduce temperature to moderate and cook for a further 15-20 minutes.
Line a 20cm pie plate with the pastry.
Remove rind and extra fat from bacon. Chop and fry for 3 minutes. Allow to cool then place half the bacon in the base of pie plate.
Break the eggs into pie one at a time (be carefull not not to break the yolks).
Season with salt and pepper and sprinkle with remaining bacon and the parsley.
Cover the pie with remaining pastry, press edges together well and trim.
Brush with beaten egg yolk and water; decorate top if desired.
Bake in a hot oven for 15 minutes. Reduce temperature to moderate and cook for a further 15-20 minutes.
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