Egg and bacon pies

This little recipe was from one of Donna Hay’s books – Fast, Fresh, Simple. It makes for a great Saturday lunch but involves no pastry (sorry) – perfect for when when you want something hot, tasty and quick but would prefer to avoid falling into the predictability of sandwiches.

Obviously my children hated this and just ate the buttered sourdough I provided as a prop, and the bacon. But hey-ho. We loved it.

The recipe is here. But for convenience this is what you need for four people:

6 rashers of thin cut bacon

6 eggs

240g creme fraiche (I used a jar of it that was slightly less than that)

2 tablespoons of flat leaf parsley (I use frozen Waitrose herbs they are great for this sort of thing).

Oven preheated to 180C. You need four small oven proof dishes/tins of about 10cm across. We used these little ceramic ones we got some free pate or desserts in years ago. We seem to have accumulated hundreds of these dishes, hardly any of which are the same size. Butter said dishes and place on a baking tray.

Put the rashers around the dishes, one and a half in each, so they make a rim. Whisk together the eggs, creme fraiche and parsley and decant equally into each dish. Bake for 20-25 minutes until cooked but firm to the touch. They puff up like little souffles.

 

 

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