Ingredients for Bacon Egg And Asparagus Pie
- 2 sheets frozen puff pastry, thawed
- 6 large eggs
- 200 g rindless bacon, diced
- 2 ripe tomatoes, sliced
- 1 bunch asparagus spears, trimmed
- freshly ground black pepper, to taste
- plain flour, for dusting
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How to Make Bacon Egg And Asparagus Pie
- Preheat oven to 200°C (400°F).
- On a lightly floured surface, roll out the puff pastry to 2mm thickness. Gently transfer to a 20cm square baking tin, pressing it into the corners and trimming any excess.
- Prick the base of the pastry with a fork to prevent puffing.
- Crack the eggs directly into the pastry shell.
- Gently prick the egg yolks with a fork.
- Distribute the chopped bacon evenly over the eggs.
- Arrange the sliced tomatoes over the bacon.
- Layer the blanched asparagus spears over the tomatoes.
- Season generously with freshly ground black pepper.
- Roll out any remaining pastry scraps to form a top crust. Place it over the filling.
- Trim and crimp the edges to seal.
- Cut 2 small slits in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the pastry is golden brown and the filling is set.
- Let cool slightly before serving. Enjoy hot or cold!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
10g
Fat
73g
Carbs
16g
