Mike Van de Elzen: Classic bacon and egg pie

The Sunday Session with Francesca Rudkin

Bacon and Egg Pie

Cook time: 40 minutes

Prep time: 10 minutes

1 packet of flaky puff pastry, 5 sheets

10 fresh eggs

150g streaky bacon, cut into 1 cm dice

½ white onion

1 stick of rosemary (optional)

½ tsp flaky sea salt and cracked pepper

2 T sesame seeds

Preheat your oven to 180 degrees

Take a heavy 26cm EngelElzen cast-iron or similar pan and lightly spray the inside with cooking spray.

Crack one egg into a small bowl and lightly beat with a fork.

Start by laying one sheet of flaky pastry on side of the pan then another 1/3 of the way around, brushing with eggwash where the pasty touches. Then the third sheet to cover the remaining pan. The whole inside of the pan should now be covered.

Spread the bacon out across the bottom, the crack in the remaining eggs. Sprinkle across the sliced white onion, seasalt and a good crack of pepper.

Lay the remaining 2 sheets of pastry across the top, again using egg wash to bind the 2 sheets. Fold over the outside edge and roll to seal. Sprinkle over the sesame seeds and leaves of the rosemary.

Heat the pan on the stove top for 4 minutes before placing into the oven on a lower rack.

Cook for 40 minutes or until golden brown.

Serve the next morning with some spicy tomato jam.

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