Packed with nutrition and super economical, eggs are pretty special!
- Process flour, butter and a pinch of salt until mixture resembles coarse breadcrumbs. With motor running, add 1 egg. Process until mixture comes together. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 20cm springform pan. Place two-thirds of the pastry between 2 sheets baking paper. Roll out to a 30cm circle. Refrigerate remaining pastry. Line prepared pan with pastry round, ensuring pastry is 4cm up side of pan. Trim edges. Refrigerate for 20 minutes. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for 10 minutes or until golden.
- Scatter bacon over pastry case. Whisk 2 eggs together in a bowl. Reserve 1 tablespoon egg. Add cream and chives to egg in bowl. Whisk to combine. Season with salt and pepper. Pour over bacon. Make 4 evenly spaced wells in bacon mixture. Crack remaining eggs into wells, keeping yolks intact.
- Place remaining pastry between 2 sheets of baking paper. Roll out to a 20cm round. Brush pastry case edge with reserved egg. Cover filling with pastry round. Press edges to seal. Brush with remaining reserved egg. Bake for 30 minutes or until filling is set and pastry golden. Stand for 5 minutes. Place on a plate. Sprinkle with basil. Serve.
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