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Bacon and egg pie

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Serves 4-6

Bacon and eggs in a warm soft damper pie. What could be better on those mornings when you just need something tasty yet low fat? Fantastic for a picnic too or work lunch leftovers from last night’s dinner.

Per serve for 4: 1726.7kj (412.4cal); 9.1g total fat (2.7g saturated fat); 2.4g fibre
Per serve for 6: 1154.6kj (274.9cal); 6g total fat (1.8g saturated fat); 1.6g fibre


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You’ll need

4 soft boiled eggs, peeled (place room temp eggs in cold water, bring to the boil and set timer for 3 mins)
100gms low fat bacon, chopped
1 medium onion, chopped
Good handful fresh parsley
Splosh of your fave sauce: tomato, bbq, chilli…. (about 1/4 cup)
2 cups self-raising flour
1/2 tsp salt
1 cup low fat milk
2 tsp light margarine or butter
Salt & pepper

Let’s go

Heat oven to 190°c. Line the bottom of a round 20cm springform pan with baking paper and lightly grease the sides. Cook bacon and onion until tender (this could be done the night before if you just knew it was going to be one of those nights). Combine flour and salt. Mix in butter/marg with your hands to make a breadcrumb consistency. Gradually add the milk to make a soft dough (not too moist).

Place dough onto a lightly floured board and knead for a minute until smooth. Divide dough into 2 and roll out to slightly larger than the size of the pan. Put one of the dough circles in the bottom of the pan, pushing it up the sides a little. Add bacon mixture, sprinkle with parsley and arrange the eggs.

Season with salt and pepper and your favourite sauce. Cover with the remaining dough and seal the edges by pinching the dough together around the edges. It really doesn’t have to look pretty cause at this stage of the game, rustic is what’s needed. Spray with a little olive oil and score damper with a cross on top (make some holes for air to escape). Bake in the oven for 30 minutes.

Why it’s good for you
It’s a big breakfast without all the added fat of bacon rind, cooking oil, extra butter on your toast. No heart stopper here thank you! It’s gorgeous for a brunch with salad too – or an easy dinner for that matter.
Per serve for 4: 1726.7kj (412.4cal); 9.1g total fat (2.7g saturated fat); 2.4g fibre
Per serve for 6: 1154.6kj (274.9cal); 6g total fat (1.8g saturated fat); 1.6g fibre

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