BACON AND EGG CANDY RECIPES

Steps:

• leave the pastry out for 20 minutes at least to stop it from tearing when using.
• Cut the rinds of the bacon and chop bacon.
• Whisk eggs putting one yolk to the side.
• Whisk in the milk or cream.
• Chop onion.
• Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
• Prick the base with a fork.
• Sprinkle the onion all over the base.
• Chop the parsley (one whole packet).
• Mix the parsley and bacon in with the egg mixture.
• Pour into the dish.
• Cover with other sheet of pastry and crimp together and cut of any excess pastry.
• Decorate the top if you want.
• Cook for 25 minutes and check its not burning.
• If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.