Bacon & Egg Fillo Pie

Preheat your oven to 190C.

Using a loaf tin, lightly grease the bottom of the line and line it with a sheet of fillo pastry. Repeat this process 4 more times ensuring the excess pastry runs off the edge and lightly brushing each time with the melted butter.

In a large frying pan, fry the D'Orsogna Natural Streaky Bacon until golden brown and crispy. Place 3 slices of the crispy bacon into the fillo-lined tin. Into a bowl, add the eggs, salt, pepper and nutmeg then whisk to combine nicely. Pour half the egg mixture into the prepared tin before adding another 3 slices of crispy bacon.

Add the cheddar, sour cream, chives, and lemon, and stir to combine in another bowl. Add this mixture to the top of the bacon in the prepared tin before adding the remainder of the egg mixture. Finish with the last pieces of crispy bacon then covers with the remaining buttered fillo pastry and seal by crimpy the edges. Brush the top with melted butter.

Place into the oven and bake for approximately 35-40 minutes until the pastry is lightly golden. Once cooked, allow to cook down before removing from the tin then serve.