This easy-to-prepare dish is a traditional favourite - Justine Schofield shows us how to prepare with minimal fuss


  • 50g butter, melted

  • 5 sheets of thick fillo pastry

  • 9 pieces of thin streaky bacon

  • 10 eggs

  • ½ tsp. nutmeg

  • Salt and pepper

  • ½ bunch chives, finely chopped

  • 200g cheddar, grated

  • 50g sour cream

  • Juice and zest of ½ lemon


  • 1.

    Pre heat the oven to 190C.

  • 2.

    Grease the bottom of a loaf tin and line with one sheet of filo pastry, allowing excess pastry to runoff the edges. Repeat this process 4 times, lightly brushing each time with the melted butter.

  • 3.

    In a pan, fry the bacon until golden brown. Now place three pieces of the bacon in the filo lined tin. Crack the eggs into a bowl and season with salt, pepper and nutmeg. With a fork lightly whisk, just to break up the egg yolks. Pour half of this mixture into tin, followed by another three pieces of bacon.

  • 4.

    In another bowl combine chives, cheddar, sour cream, and lemon. Place on top of bacon and then add the remaining egg mixture. Finish with the last three pieces of bacon. Cover with the remaining buttered filo pastry and seal by crimping the edges to form a pie. Brush with a little butter.

  • 5.

    Bake in the oven for 35-40 minutes. Once cooked allow to cool slightly before removing from the tin. Serve hot of cold.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 348kj
  • Fat Total 26g
  • Saturated Fat 8g
  • Protein 8g
  • Carbohydrate 20g
  • Sugar 0g
  • Sodium 239mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 8
Time: 50 minutes

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