Ok, not really pie, but the closest I could come to recreating a Southern favorite on Whole 30!
- 2 large tomatoes, preferably from the Farmers Market or your garden!
- Large handful basil
- 4 small red potatoes, or 1 large baking potato
- 5 eggs
- 1/2 green onion
- 4 slices bacon
- 3 tbsp ghee, melted
- Salt and pepper
Preheat your oven to 400.
Make sure your potatoes are cleaned well, shred into a bowl and pat dry. Grease the bottom of your pie pan with half of the ghee, then add your potatoes, molding into shape of pie pan.
Drizzle your remaining ghee over your “crust” and cook in hot oven for 20 minutes. This is a great time to get your bacon cooking as well.
After 20 minutes, take out your crust and let cool for a few minutes. Turn your oven down to 350.
Add your chopped green onion, chopped bacon and 1/2 of your basil, chopped.
Slice your tomatoes and layer in dish. Top with your remaining basil.
In a medium bowl, crack your eggs and add 2 tbsp of water, salt and pepper. Give it a quick scramble and pour over the tomatoes. Place in oven and bake for 10 minutes.
Remove from oven and cover your edges with heavy duty foil.
Place back in oven and cook for an additional 30 minutes. All ovens cook a little differently, just make sure your egg is cooked through!
Remove and let sit for 2 minutes. Make sure to loosed your crust by running a knife under the edge. Serve with your favorite greens and fruit. Enjoy!