Crustless Bacon and Egg Pie with Orange Cos Salad

Steps

1. oven to 220°C. Grease a rectangular baking dish (measuring about 28 x 22cm) with butter or oil.
2. Arrange slices of pumpkin in prepared baking dish to cover the base (can overlap slightly). Drizzle with a little olive oil, season with salt and bake for 10 minutes, until almost tender.
3. Heat a dry fry-pan on mediumhigh heat. Cook onion and bacon for 4–5 minutes, until onion is soft. Add garlic and continue cooking for a further 1 minute.
4. While bacon is cooking, whisk eggs and cream in a large bowl, add parsley and season with pepper. Add cooked onion and bacon to bowl with egg mixture and stir to combine.
5. Evenly pour egg mixture over cooked pumpkin and bake for 18–20 minutes, until egg is just set and edges are golden. Set aside to rest for 5 minutes before slicing into squares.
6. Roughly chop cos lettuce; finely slice spring onion; peel orange and cut into segments. Add to a medium bowl, along with drizzle of olive oil and vinegar (if using) just before serving. Season to taste with salt and pepper.
7. Place a piece of crustless bacon and egg pie onto each plate. Serve a dollop of tomato chutney and salad on the side.