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The Best Bacon and Egg Pie

Serves 8

Recipe by Gareth Stewart

Ingredients:
8Eggs
300g Bacon (streaky)
2 Onions
3 tsp Parsley
200g Short crust pastry
200g Puff pastry
1 Egg to Glaze

Method:
Line a pie dish/mould with the short crust pastry and place in the fridge to rest.
Cook off the bacon through the oven whilst sweating off the sliced onion in a little olive oil until soft and sweet.
Layer the bacon and onion in the bottom of the pie and crack the eggs on top.
Grind fresh black pepper over the top add a sprinkle of salt and cover with the puff pastry lid.
Brush the top of the pie with a beaten egg and bake in the oven for 30 minutes at 180c.
Allow the pie to rest before serving.