Week 1 Sunday Night - Bacon & Egg Pie plus Greek Salad

This is a great dish to make when you're super busy as it is really easy.  It's also great to take on picnics during the summer months.

We are very fortunate to have our own gorgeous hens (Millicent, Maude and Myrtle), so the eggs we use are always fresh and of course: free range!

BACON & EGG PIE

INGREDIENTS
2 sheets pre-rolled flaky pastry
1 onion, sliced
400g bacon, chopped
2 large tomatoes, chopped
8 eggs
milk

METHOD

1. Place one sheet of pastry into a 20cm square dish.
2. Sprinkle onions, then bacon, then tomatoes over the top and repeat.
3. Crack eggs evenly over filling and prick the yolks so they run slightly.
4. Place second sheet of pastry over the top and brush lightly with milk.
5. Bake at 200°C for 40 minutes.

GREEK SALAD

INGREDIENTS

1 telegraph cucumber, peeled and cut into chunks

2 tomatoes, diced in large chunks

1/2 red onion, sliced

1/2 cup olives

125g goat milk feta, diced

1 tsp mixed herbs

2 tbsp olive oil

1 tbsp white wine vinegar

METHOD

1. Mix cucumber, tomatoes, red onion, olives and feta in a salad bowl.
2. Sprinkle with mixed herbs and gently toss.
3. Approximately 5 minutes before serving, drizzle with olive oil and white wine vinegar.