On this blog, Saturday is Bacon recipe day. So no Excel tips and tricks today. Today we learn about bacon.
Last week, Jeff Weir hinted at an “Aussie” recipe. Doing a little research, I found a site called KeeWeesCorner.
Apparently, Bacon and Egg Pie is traditional Aussie tucker.
Judging from the picture, it’s mighty tasty looking. Although, too many pieces will probably cause problems Down Under.
Here’s the recipe – in Kiwi speak.
One 400 gram / 14 oz packet of puff or flaky pastry
4 to 6 rashers (slices) of bacon
6 eggs
½ cup of frozen peas (optional)
½ cup of frozen corn kernels (optional)
2 large tomatoes (optional)
salt and pepper to taste
Preheat the oven to 200°C, 400°F or gas mark 6.
Roll out the pastry to fit the bottom of a pie or flan dish and put aside enough to cover the dish.
Remove the rind and any excess fat from the bacon.
Lay the bacon on top of the pastry in the dish.
Break each egg into a cup and pour over the bacon.
Pierce each yolk with a fork, spreading the egg around to cover the whole pie base.
Sprinkle the frozen vegetables over the egg and slice the tomatoes and arrange neatly.
Season and cover securely with the pastry lid, crimping the edges.
Pierce the pastry lid with a fork or knife to let any steam escape while the pie is cooking.
Bake for 20 minutes or until the pastry is golden brown and the egg has set.
Serve warm or cold.
(Serves 4 to 6)
A chopped onion should _really_ not be optional in this one.
Also we tend to break the egg yolks and give them a bit of a wiggle with a fork before cooking. Yum!
Never had it with tomatoes, peas, or corn though. Weirdos.
No doubt Jon Peltier will mistake it for a pie chart.