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The Kiwi As Bacon & Egg Pie

Servings 4
Total Time 1 hr



  • ½ red onion thinly sliced
  • 300 g shoulder bacon sliced 3cm
  • 6 eggs
  • 375 g flaky puff pastry
  • 50 g grated Parmesan
  • 1 Tbsp milk


  • 1 baby cos lettuce chopped
  • 2 tomatoes cut into wedges
  • 1 orange peeled & diced
  • 25 g sliced almonds
  • 1 drizzle oil
  • 2 tsp vinegar

To Serve

  • 4 Tbsp tomato sauce


  • Before you start, preheat oven to 200°C. Grease a medium baking dish.
  • Prep onion and bacon. Crack two eggs into baking dish, break the yolks, season with pepper and a pinch of salt. Sprinkle a third of the onion and place a third of the bacon on top in an even layer. Repeat with remaining eggs, onion and bacon. Sprinkle top layer with Parmesan.
  • Unroll pastry and prick in a few places with a fork. Place on top of pie and crimp the edges down using the back of the fork. Trim off any excess pastry and brush top with milk. Bake for about 40 minutes, until cooked through.
  • Prep lettuce, tomato and orange. Toss in a medium bowl with almonds, oil and vinegar. Season to taste with salt and pepper.
  • Serve pie with salad and tomato sauce.