Bacon and egg pie
Rich, indulgent and perfect for brunch!
250g streaky bacon
¼ cup butter, melted
250g button mushrooms, sliced
1 clove garlic, crushed
sea salt and black pepper
5 sheets phyllo pastry
25g chives, chopped
½ cup milk
1 Chop all but 4 rashers of the bacon and fry until crisp. Remove from pan, then fry the remaining 4 rashers. Leave to cool.
2 Heat 1 tbsp of the butter in a pan and cook the mushrooms along with the garlic, salt and pepper until all the liquid is re-absorbed. Leave to cool.
3 Layer the phyllo sheets in a greased baking dish, brushing with the remaining melted butter between each sheet.
4 Spread the chopped bacon over the base along with the mushrooms and most of the chives, holding some back for garnish.
5 Make craters in the bacon and mushroom mixture and carefully break nine of the eggs into the pie. If the yolks break, it doesn’t matter, although it looks much nicer if they don’t.
6 Take the last remaining egg and beat it together with the milk, then pour the mixture over the filling. Season well, making sure to sprinkle a little salt and pepper over the exposed egg yolks and sprinkle with remaining chives.
7 Arrange the whole bacon rashers over the top, brush any exposed pastry with melted butter and bake at 180°C for 20 minutes or until the pastry has browned and the eggs have set.