Egg and bacon slice

Tasty Egg and bacon slice Recipe

Here is an egg-straordinary brunch idea to suit all the friends and family.
Egg and bacon slice
Prep Time : 0:30 | Cook Time : 0:50 | Total Time : 1:20 | Serving : 6 person.


  • 4 (29 x 29cm) large sheets ready-rolled shortcrust pastry*

  • 500g lean bacon rashers, rind removed, chopped

  • 1 cup grated cheddar cheese

  • 13 eggs

  • 1 tablespoon chopped flat-leaf parsley

  • Tomato sauce, to serve


  • Step 1

    Preheat oven to 180°C.

  • Step 2

    Grease a 25 x 30 x 3cm baking tray. Line the base and sides using 2 sheets of puff pastry, tucking the pastry into the corners and carefully sealing the join down the middle. Refrigerate for 15 minutes.

  • Step 3

    Place bacon in a heavy-based frying pan over medium-high heat and cook until it starts to crisp. Set aside on paper towel to drain and cool. Sprinkle half the bacon into the pastry-lined pan and top with the cheese. Break 12 of the eggs over the cheese, then top with the remaining bacon and parsley.

  • Step 4

    Combine the remaining egg with 1 tablespoon water and use half to brush the pastry edges. Top with remaining 2 sheets of pastry, pressing the joins together to seal. Pinch the edges together. Brush the pastry top with remaining beaten egg.

  • Step 5

    Use a knife to make two air holes in the top, then bake in the oven for 45 minutes until golden. Set aside to cool for 10 minutes.

  • Step 6

    Serve the egg and bacon slice warm with the tomato sauce.

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