Kevin is one of the sweetest celebrity friends we have. Sweetest and sexiest, obviously.
Following our one-two punch of Stockholm syndrome-ing and Fatal Attraction-ing our way into his heart, he gave us a start running coffee on Apollo 13 where we did such a good job (minus “accidentally” spiking Tom Hanks coffee with laxatives) that I was given the role as Jim Lovell’s wife’s body-double in the pivotal shower/ring scene and Annelie was hired to advise on the appropriate representation of the peanuts.
Obviously, we killed it and it brought us closer to Kevs and were invited to join his entourage/heavies during the filming of Picture Perfect (he was feuding with Jen An at the time…the only time we aren’t on Team Jen) before we graduated to being his fluffer on the set of Wild Things (we are really good with various…jobs).
We haven’t seen Kevin in a while, with him busy on the set of The Following, so to celebrate our warm and sexy friendship and show our gratitude he made the trip to see us, we served him up a large, hot, delicious slice of our famous Kevin Bacon & Egg Pie. This time, unusually, on plates rather than…never mind.
The pie is the perfect meal for when you are short on time and want something easy and comforting. Plus spinach makes it seem healthy (and I just love spinach) and bacon is the best.
The food and the man. Enjoy!
Kevin Bacon & Egg Pie
1 tablespoon olive oil
2 medium brown onions, chopped
350g rindless shortcut bacon rashers, diced
1 3/4 sheets frozen reduced-fat shortcrust pastry, partially thawed
1 1/3 cups grated reduced-fat tasty cheddar
1/2 cup pure cream
250g frozen spinach, defrosted and drained
Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add bacon. Cook, stirring, for 5 minutes or until browned. Remove from heat and stir through drained spinach. Cool.
Preheat oven to 180°C. Place a baking tray in oven. Grease a 6cm-deep, 20cm round springform pan. Using base of pan as a guide, cut 1 circle from 1 pastry sheet. Line base of prepared pan with pastry round. Cut remaining pastry sheet into 3 equal strips. Line side of pan with pastry, trimming to fit and pressing edges together (you will have some leftover pastry).
Spoon half the bacon and spinach mixture into pan. Sprinkle with 1 cup cheese. Whisk 4 eggs and cream together in a jug. Add to pan. Sprinkle with remaining bacon and spinach mixture. Make 4 holes into mixture in pan. Crack 1 egg into each hole. Sprinkle with remaining cheese. Season with pepper. Fold pastry over at top edge.
Place in hot oven and bake for 45 to 50 minutes or until pie is firm to touch. Stand in pan for 10 minutes. Serve on whatever dish you desire.