Bacon and Egg Pie Recipe
A Bacon and Egg Pie is a classic, comforting dish that’s perfect for breakfast, brunch, or even dinner. Made with flaky pastry, crispy bacon, and perfectly cooked eggs, this savory pie is simple to prepare and always satisfying. Serve it warm or cold—it’s delicious either way!
Ingredients (Serves 4-6):
- 2 sheets of puff pastry (thawed, if frozen)
- 6-8 large eggs
- 6-8 slices of bacon (or about 1 cup diced bacon)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup milk or cream (optional, for a creamier filling)
- 1 small onion, finely diced (optional)
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions:
1 Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a pie dish or baking dish.
2 Prepare the pastry base:
- Roll out one sheet of puff pastry and press it into the bottom and sides of the pie dish. Trim any excess pastry hanging over the edges.
3 Cook the bacon:
- In a skillet over medium heat, cook the bacon until it’s crispy. Remove and drain on paper towels. If using diced bacon, cook it until browned. Optionally, sauté the diced onion in the bacon fat until softened.
4 Assemble the pie:
- Scatter the cooked bacon (and onion, if using) evenly over the pastry base.
- Crack the eggs directly into the pie (keeping some yolks whole for a rustic appearance) or lightly whisk them with the milk/cream, salt, and pepper before pouring them in.
- Sprinkle the shredded cheese over the top.
5 Add the pastry lid:
- Roll out the second sheet of puff pastry and lay it over the top of the pie. Trim off any excess, then press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
- Cut a few small slits in the top to allow steam to escape.
6 Egg wash:
- Brush the top of the pastry with the beaten egg for a golden, glossy finish.
7 Bake:
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the pastry is puffed and golden brown.
8 Cool and serve:
- Let the pie cool for 10 minutes before slicing. Serve warm or at room temperature with a side salad, tomato chutney, or ketchup.
Tips:
- Pastry options: Puff pastry is light and flaky, but shortcrust pastry also works well for a sturdier pie.
- Add veggies: Add diced tomatoes, spinach, mushrooms, or bell peppers for extra flavor and nutrition.
- Make ahead: This pie is great for meal prep! Store leftovers in the fridge for up to 3 days. Reheat in the oven to preserve the pastry’s crispness.
- Freezing: You can freeze the fully baked pie for up to 2 months. Defrost and reheat in the oven before serving.
Variations:
1. Classic New Zealand Style
- Use more whole eggs and skip the milk or cream for a traditional, firmer filling.
2. Cheese Lover’s Pie
- Add extra cheese (up to 1 cup) and experiment with feta, gouda, or gruyere for bold flavors.
3. Herb-Infused Pie
- Mix in fresh herbs like parsley, chives, or thyme for an aromatic twist.
This Bacon and Egg Pie is a timeless favorite that’s simple to make and perfect for any occasion. Whether served hot or cold, it’s guaranteed to satisfy! 🥓🥚🥧
