Bacon and fried egg pie. Photo / Ian Jones
1/2 pkt filo pastry
150g melted butter, mixed with 2 tsp milled pepper
7 large eggs
2 cups light sour cream
3 tbsp wholegrain mustard
Handful chives, finally sliced
8 rashers of rindless shoulder bacon, finely diced
1 Preheat oven to 200C. Grease a round baking dish and line with non-stick paper. On a lightly floured
board, brush four sheets of filo pastry together and fit into the bottom of the dish with an overhang. Place into the oven for 10 minutes to semi-bake the filo. Meanwhile, in a mixing bowl, whisk six eggs, sour cream, mustard and chives until smooth.
2 Scatter the bacon in the dish and pour over the egg mixture, reduce the oven temperature to 180C and bake until almost set, about 20-25 minutes.
3 Brush four sheets of filo pastry together, cut to fit the top of the dish, securing it to the overhang. Cut out a circle in the middle to take the remaining egg. Place into the oven with the door open. Crack the egg into a tea cup and tip carefully into the hole in the pastry, bake for another six minutes.
