A fabulous al fresco dish to enjoy in the great outdoors. Pack a picnic basket with summery salads and other tasty treats and head for the mountain's before it get's too hot!!!
This week's recipe is taken from The American Academy Junior School International Cook Book and was kindly supplied by a Grade 1 mum Mrs Ingrid Scott.
Egg and Bacon Pie
Ingredients:
8 rashers of Bacon
8 Eggs
Grated cheese
1 large onion chopped
Black pepper for seasoning
1 packet short crust pastry
2 tablespoons of milk
Servings: 6
Cooking time:
Oven temperature: 180⁰c 1 hour
Method:
1. Cut pastry in half and roll out one half to line an 8-10inch pie dish up to rim. Brush some milk over the rim.
2. Lay half the bacon on bottom of the pastry lined dish.
3. Take 4 eggs and break them whole into the pie dish evenly over the cheese. Follow with a layer of some onion and then some cheese. Repeat layering.
4. Sprinkle some pepper over the top.
5. Roll out rest of the pastry and cover pie dish. Cut to size and pinch edges together to seal. With rest of pastry cut 4 leaf shapes to decorate the top. Set with milk. Brush rest of pie with then into oven on middle shelf for 50mins, until pastry is golden brown.
Delicious hot or cold. Serve with green salad and cherry tomatoes.
Great for picnics too!
*Remember Our Cook Book is due for release in September 2012, If you would like to pre-order your copy, please do not hesitate to contact me. All proceeds from the sale of the book will go directly to enhance the children's learning experience's at school :)
Enjoy!!!
Marilyn
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