Egg And Bacon Slice

Here is an egg-straordinary brunch idea to suit all the friends and family.

The ingredient of Egg And Bacon Slice

• 4 29 x 29cm large sheets ready rolled shortcrust pastry
• 500g lean bacon rashers rind removed chopped
• 1 cup grated cheddar cheese
• 13 eggs
• 1 tbsp chopped flat leaf parsley
• tomato sauce to serve

The Instruction of egg and bacon slice

• preheat oven to 180u00b0c
• grease a 25 x 30 x 3cm baking tray line the base and sides using 2 sheets of puff pastry tucking the pastry into the corners and carefully sealing the join down the middle refrigerate for 15 minutes
• place bacon in a heavy based frying pan over medium high heat and cook until it starts to crisp set aside on paper towel to drain and cool sprinkle half the bacon into the pastry lined pan and top with the cheese break 12 of the eggs over the cheese then top with the remaining bacon and parsley
• combine the remaining egg with 1 tablespoon water and use half to brush the pastry edges top with remaining 2 sheets of pastry pressing the joins together to seal pinch the edges together brush the pastry top with remaining beaten egg
• use a knife to make two air holes in the top then bake in the oven for 45 minutes until golden set aside to cool for 10 minutes
• serve the egg and bacon slice warm with the tomato sauce

Nutritions of Egg And Bacon Slice

fatContent: 1014 794 calories
saturatedFatContent: 65 grams fat
carbohydrateContent: 28 grams saturated fat
sugarContent: 62 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent: n a
cholesterolContent: 46 grams protein
sodiumContent: n a

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