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Bacon and fried egg pie

NZ Herald

5.0 / 5 FROM 1

150 g	Butter, mix with the pepper
½ packet	Filo pastry
2 tsp	Pepper
7	Eggs, large
2 cups	Low-fat sour cream
3 Tbsp	Wholegrain mustard
1 handful	Chives, finally sliced
8 pieces	Rindless bacon, shoulder, finely diced

Preheat oven to 200 degC. Grease a round baking dish and line with non-stick paper. On a lightly floured board, brush four sheets of filo pastry together and fit into the bottom of the dish with an overhang. Place into the oven for 10 minutes to semi-bake the filo. Meanwhile, in a mixing bowl, whisk six eggs, sour cream, mustard and chives until smooth.
Scatter the bacon in the dish and pour over the egg mixture, reduce the oven temperature to 180C and bake until almost set, about 20-25 minutes.
Brush four sheets of filo pastry together, cut to fit the top of the dish, securing it to the overhang. Cut out a circle in the middle to take the remaining egg. Place into the oven with the door open. Crack the egg into a tea cup and tip carefully into the hole in the pastry, bake for another six minutes.