Instructions
Step 1
Line a 27cm x 18cm oblong pan with baking paper. Overlap sheets of pastry and line base and sides of pan, trim excess pastry.
Step 2
Cook bacon and frozen Birds Eye Chopped Onions until tender, allow to cool. Spoon cooled mixture into prepared pastry case.
Step 3
Gently break 6 eggs onto onion base and top with parsley, cheese and season with salt and cracked black pepper.
Step 4
Bake in a preheated oven at 190ºC for 30 minutes. Serve hot or cold.