Bacon and fried egg pie
- Preheat oven to 200 degC. Grease a round baking dish and line with non-stick paper. On a lightly floured board, brush four sheets of filo pastry together and fit into the bottom of the dish with an overhang. Place into the oven for 10 minutes to semi-bake the filo. Meanwhile, in a mixing bowl, whisk six eggs, sour cream, mustard and chives until smooth.
- Scatter the bacon in the dish and pour over the egg mixture, reduce the oven temperature to 180C and bake until almost set, about 20-25 minutes.
- Brush four sheets of filo pastry together, cut to fit the top of the dish, securing it to the overhang. Cut out a circle in the middle to take the remaining egg. Place into the oven with the door open. Crack the egg into a tea cup and tip carefully into the hole in the pastry, bake for another six minutes.