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POTATO EGG & BACON PIE



 

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POTATO EGG & BACON PIE

 

potato egg and bacon pie

 

Potato, Egg & Bacon Pie
This is an easy version of an egg & bacon pie, with a potato base, which even the blokes will like.

Serves: 6
(Quantities will depend on the size of the baking dish you use.)

Ingredients:
3 to 4 med potatoes – peeled and thinly sliced
6 to 8 x rashers rindless bacon – cut into lengths of approx 7cm (3”) (this will help when you are serving)
3 to 4 x tomatoes – thickly sliced (depending on the size)
9 eggs
300mls thickened cream
1/2 tsp dried mixed herbs or parsley (or a mixture of both – whatever you like)
salt & pepper

Directions:
Place the sliced potatoes in a large saucepan of cold water and bring to the boil, simmer 2 minutes and drain.
Place the cooked, sliced potatoes in the bottom of a greased baking dish 30cm x 15 cm (approx 12” x 6”).
Arrange the bacon over the top of the potatoes, then the tomato slices.

In a bowl, whisk together only 3 of the eggs, along with the cream, herbs and seasoning.

Pour this egg mix over the potatoes/bacon/tomatoes.

Break the remaining 6 eggs and arrange evenly around the baking dish.

Bake in a pre-heated oven at 190ºC for 35 to 40 minutes or until the eggs are cooked and the top of the pie is golden brown.
Camp Oven: Place the dish on a trivet in a preheated camp oven, lid on and place on a bed of coals, top with coals, and bake for approx 40 mins or until the eggs are cooked and the top of the pie is golden brown.

Serve hot or cold with salad.

Viv’s hint: You can substitute evaporated milk in the place of the cream if you haven’t got any in your camp kitchen.
Use the ‘short’ bacon which has little fat – you will need a few more rashers if you do. You could also try substituting ham or spicy Italian sausage, or chorizo, instead of the bacon.

 

 

 

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