Bacon and Egg Pie

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Bacon and Egg Pie


  • 14 ounces packet of puff or flaky pastry
  • 6 slices Bacon
  • 6 eggs
  • 1/2 cup frozen Peas
  • 1/2 cup frozen corn kernels
  • salt and pepper to taste


  • Preheat the oven to 400 F.
  • Roll out the pastry and put aside.
  • Break each egg into a cup and pour over the Bacon.
  • Pierce each yolk, spreading the egg around.
  • Sprinkle the vegetables over the egg and slice the tomatoes.
  • Season and cover securely with the pastry lid.
  • Bake for 20 minutes.

See also