A swell savoury.
2 tblsps olive oil
2 large Sebago potatoes (650g), peeled, cut into 1.5cm pieces
3 (250g) bacon rashers, rind removed, cut into 2cm pieces
Salt and pepper, to taste
1/3 cup chopped fresh chives
1.5 sheets frozen puff pastry, thawed
1 1/4 cups grated tasty cheese
200g punnet grape tomatoes, halved
Extra fresh chives to garnish
Lightly oil a 19cm x 30cm leamington pan.
Heat oil in a large, non-stick frying pan over a medium heat. Add potatoes. Cook, stirring occasionally for 10 minutes until tender. Transfer to a large bowl.
Add bacon to same hot pan. Cook, stirring for about 3 minutes, or until golden. Add to potatoes. Season with salt and pepper. Transfer to a large bowl. Cool slightly. Stir in chives.
Join pastry sheets together with edges slightly overlapping. Lift pastry into prepared pan. Trim edges.
Sprinkle 3/4 cup of the cheese over pastry. Spoon over potato mixture. Make six dents, evenly spaced, in potato mixture. Crack an egg into each dent. Sprinkle with remaining cheese. Scatter with tomatoes.
Cook in a hot oven (200c) for about 20 to 25 minutes or until pastry is golden and eggs are cooked to your liking. Remove from oven. Stand in pan for 10 minutes.
Garnish pie with extra chives. Serve cut into squares.