Ingredients
1 (400 g) packet frozen puff pastry
4 eggs
4 slices rindless bacon
2 tomatoes
1 can asparagus spear
freshly ground black pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Tall pot with basket — steam asparagus upright, blanch pasta
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Tall pot with basket — steam asparagus upright, blanch pasta
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Roll out pastry on a lightly floured board to 2mm thickness. Line a 20cm square cake tin with the pastry, slashing and sealing on corners to make pastry fit. Re-roll remaining pastry for the top. Break eggs into pastry. Prick yolks. Chop bacon roughly. Add to pastry shell. Slice tomatoes and lay over egg mixture. Drain asparagus and arrange spears over tomato. Grind over black pepper. Place pastry top over pie. Trim edges and crimp to seal. Cut 2 holes in top of pastry. Bake at 200C degrees for 30-40 minutes or until pastry is golden and filling is set. Serve hot or cold.