Mike Van de Elzen: Breakfast Bacon & Egg Pie

Breakfast Bacon & Egg Pie:

1 pkt flaky pastry

5 sheets  

10 fresh eggs  

150 gm streaky bacon, cut into 1cm dice  

1/2 white onion, finely sliced  

1 stick rosemary  

1/2 tsp flaky sea salt and cracked pepper 

2 tbsp sesame seeds 

Preheat your oven  to 180*c.

Take a heavy 26cm 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 egg wash where the pastry 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, then crack in the remaining nine eggs.  

Sprinkle across the sliced white onion, sea salt 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.  

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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