Traditional Egg and Bacon Pie - or What You Will!

• 2 sheets prepared shortcrust pastry, semi thawed
• 4 slices short rashers bacon, chopped
• 1 cup onion, chopped
• 2 garlic cloves, finely minced
• 6 eggs
• 2 tablespoons fresh parsley, chopped
• 14 cup capers
• 12 cup tasty cheese, grated
• salt, to taste
• fresh ground black pepper, to taste

1. Line a 27cm x 18cm oblong pan with baking paper.
2. Overlap sheets of pastry and line the base and sides of the pan; trim the excess pastry.
3. Cook the bacon, onions and garlic until the onions and garlic have just begun to soften, and allow to cool.
4. Spoon the cooled mixture into prepared pastry case.
5. Gently break 6 eggs onto the onion base and top with parsley, capers and cheese, and season with salt and freshly ground black pepper, to taste.
6. Bake in a preheated oven at 190C for 30 minutes.
7. Serve hot or at room temperature with crispy rolls and salad greens such as baby spinach leaves.

shortcrust pastry, short rashers bacon, onion, garlic, eggs, fresh parsley, capers, tasty cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/traditional-egg-and-bacon-pie-or-what-you-will-320443 (may not work)