I think that I spent all winter and early spring praying for eggs from my gorgeous chickens. They were only young and it was a very cold old winter. Then, as if overnight, they grew so big and fluffy and started popping out eggs like popcorn! I was then left with the task of what to do with 100 eggs!

This recipe is a fabulous pie to take on a picnic or have on the table for an impressive lunch with friends (I just have to add the last bit as it sounds to special… with friends aahhh) 

You will need a round 24cm spring form tin lined with baking paper on the bottom. 

Ingredients 

Shortcrust Pastry

  • 250 gms cold salted butter
  • 2 cups of self-raising flour
  • 2 cups of plain flour
  • ½ teaspoon or good pinch of salt 
  • 1 cup of cold water

Filling

  • 12 free range eggs
  • 4-6 rashes of bacon chopped 
  • Salt and pepper

Top filling

  • 3 eggs
  • ½ cup cream
  • Bunch of flat leaf parsley
  • 3 sprigs of tarragon
  • ¼ cup of persian feta

Method

To make the pastry sift ( very optional) both flours together and salt into a large bowl or food processor bowl. Add the chopped butter and either rub between your fingers until it resembles breadcrumbs or turn on the food processor to a low setting until the flour and butter resembles breadcrumbs. Add cold water and mix until the mixture comes together into a ball.

Place pastry ball on bench and halve the mixture. Roll into a ball again and flatten dough onto two pieces of baking paper. Pop in the fridge for a minimum of 30 minutes to rest.

Heat oven to 185 degrees 

Roll out one of the pastry discs until it is around 3mm in thickness and the circle is large enough to line the 24cm tin. Don’t trim off the edges yet but let them hang over the sides. Roll the other one to a similar thickness and set aside until you have added the filling.

Place/scatter chopped bacon on to the bottom of the pastry lined tin. Crack eggs one at a time over the bacon trying not to split the yolks, until you have filled the bottom of the tin with sunny orange yolked eggs.

In a separate bowl mix together extra eggs, cream and finely chopped herbs and gently pour over the layer of eggs. Sprinkle over the feta. 

Place the second half of pastry over the top and seal the edges with a fork making sure they are all pinched together. Make several incisions or fork pricks over the top and trim off any excess pastry you have hanging on over the sides of the tin.

Take an admiring look at your pie then carefully place pie into the oven. 

Bake at 185 degrees for 10 minutes then reduce it to 170 degrees for half an hour – 40 minutes. Remove from oven when the pastry is golden brown.

When the pie is cooked I often leave mine in the oven and turn off the heat. I find this prevents the pastry from cracking.

Serve with a fresh green salad.