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Bacon and Egg Pie

Ingredients

Directions

Using a food preocessor pulse the flour and butter to breadcrumb stage, add the oats and pulse again.
Add 3/4 of the sour cream, salt and pulse, adding the rest of the sour cream as necessary to bring it all gently together.
Rest in the fridge for 20 minutes.
Line the base of 2 small spring form tins with baking paper and rub a little butter around the sides.
Roll the pastry out on a lightly floured surface cut 2 even circles to line the bottom and side of the tins with.
Place tins lined with pastry in the fridge and allow to rest for 5-10 minutes.
Mix 1 egg with the cream and season with sea salt and freshly ground black pepper.
Place 2 rashers of bacon around the side of each tin, pour a little of the egg and cream mixture into the base, then crack 2 eggs into each tin, top with a little more egg & cream mixture and season with salt and pepper and top with chopped chives.
Bake in an oven previously heated to 180C for 22-25 minutes.
Remove from the oven, and leave to set for a couple of minutes before serving.