BACON & EGG Pie

SERVES 4-6

YOU WILL NEED

1 Farrah’s Wrap — you choose the flavour
8 eggs
6 rashers of bacon (cooked)
4 cherry tomatoes
1 teaspoon of tomato relish
Salt & pepper to season
Baking spray or butter
Basil (a few sprigs) 

TO MAKE

Preheat the oven to 180°c.

Lightly grease a medium-sized tin with baking spray or butter (use a tin that allows the edges of the wrap to fold up around the edge of the tin – about a 7inch/17cm diameter tin would be perfect for most of our wraps range).

Press one wrap into the tin and then baste the bottom of the dish with the tomato relish.

Crack open 4 whole eggs into the dish. Cut the bacon rashers in half. Place half of
the bacon in the dish, crack open another 4 whole eggs into the dish , then place the remaining bacon on top of the egg. Halve the cherry tomatoes and arrange on top of
the pie.

BAKE
Aprox 20-30 minutes in the oven until the eggs are cooked through.

TO SERVE
Sprinkle with cracked pepper and some basil.  Slice and serve with a green salad.