Directions:
- Line base of pie plate (base measures 20cm) with one sheet of the pastry; refrigerate while preparing filling. Remove rind and excess fat from bacon, chop roughly.
- Fry in pan 3 minutes until just soft, drain; cool. Place half the bacon in the pastry case, break eggs on top, one at a time, careful not to break the yolks.
- Season with pepper, top with remaining bacon, sprinkle with parsley.
- Place remaining pastry on top, trim edges, press pastry together. Brush with combined egg yolk and water. Bake in a hot oven for 15 minutes. Reduce heat to moderate, cook for a further 15 minutes or until browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.94 Kcal (1398 kJ) | ||
| Calories from fat | 249.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.77g | 43% | |
|---|---|---|---|
| Cholesterol | 218.46mg | 73% | |
| Sodium | 388.46mg | 16% | |
| Potassium | 169.91mg | 4% | |
| Total Carbs | 8.06g | 3% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 13.22g | 26% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 34.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 301.51 Kcal (1262 kJ) | ||
| Calories from fat | 225.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.07g | 43% | |
|---|---|---|---|
| Cholesterol | 197.25mg | 73% | |
| Sodium | 350.74mg | 16% | |
| Potassium | 153.41mg | 4% | |
| Total Carbs | 7.27g | 3% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 11.94g | 26% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 1.4mg | 9% | |
| Calcium | 30.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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