Easy Egg and Bacon Pie

• 1 sheet frozen shortbread pastry *
• 1 sheet frozen puff pastry *
• 6 eggs
• 1/2 cup coarsely chopped fresh parsely
• 1/2 cup coarsely chopped bacon

1. While the pastry is thawing, rub some butter or margarine on the inside of a shallow glass pie plate to prevent sticking.
2. Place the single sheet of shortbread pastry in the base of the plate and carefully smooth down.
3. Carefully crack your six eggs so that the raw yolks and whites are arranged fairly evenly inside the pastry-lined dish.
4. Set some of the white from one egg aside in a cup.
5. Sprinkle the bacon and parsely over and around eggs.
6. Place the single sheet of puff pastry over the pie plate and crimp the edges down with a fork.
7. Trim the excess with a knife.
8. Brush the puff pastry top with the egg white.
9. Bake the pie in the oven at about 325 degrees F/340 degrees F (160 degrees C/170 degrees C) for about 45 minutes.
10. Check that the base is cooked and not soggy before serving.

shortbread pastry, pastry, eggs, fresh parsely, bacon

Taken from www.foodgeeks.com/recipes/18600 (may not work)