Egg and Bacon pie is a bit of an old fashioned favourite. It is a good dish to prepare when you have a lot of eggs to use all at once. We have our own chooks and at certain times of the year we end up with as many as 6 eggs a day – this pie gets added to our menu when the egg basket starts to overflow.
It is pretty simple fare but it ticks all the boxes for a weekday meal in my house. Five out of five family members eat it without complaint, it does not take long to prepare, the leftovers taste good, and it is pretty easy on the budget too (particularly if your hens have supplied the eggs!).
We have a really large and deep pie dish, and I have based my ingredients on the quantities that fill our dish. But adjust to suit the dish you are using, obviously a smaller pie dish will require less eggs to fill it. For reference our dish measures 30cm (12 inches) in diameter.
Enjoy either warm or cold with salad and tomato relish, and leftovers are good for an easy lunch the next day.
- 150g plain flour
- 75g butter, chilled, in cubes
- ½ tsp salt
- 50g cold water
- 12 eggs
- 6 rashers bacon (fat and rind trimmed off)
- Handful of fresh parsley, chopped
- Small bunch of chives, chopped finely
- Salt & Pepper to season
- 2 tsp oil for frying bacon
- Add all pastry ingredients to the mixer bowl and process speed 4, for 20 seconds.
- Tip onto a silicone mat or lightly floured surface and work the pastry into a ball with your hands.
- Wrap in cling film and refrigerate for at least 15 minutes until needed.
- Pre-heat oven to 180 degrees
- Roll the pasty out with a rolling pin, gently press into your pie dish and prick the base with a fork.
- Cover the pastry with baking paper and fill with pie weights or uncooked rice and blind bake for 15 minutes. Remove the weights and paper and place back into the oven to bake for a further 5 minutes.
- While the pastry is blind baking heat a fry pan and add 2 tsp of oil. Fry chopped bacon for 5 minutes. Transfer to a plate lined with baking paper to drain.
- Once pie crust is ready fill the pie. Start with a layer of bacon (use half the bacon), then crack eggs carefully one by one into the pie, until the base is almost full. Then sprinkle herbs over the top of the eggs and top with remaining bacon pieces.
- Season with salt and pepper.
- If you have pastry leftover you can add strips to the top of the pie to make a lattice effect.
- Place back in the oven to cook for a further 50-60 minutes until the eggs are set. This can vary depending on how many eggs you have used, so watch and judge for yourself.
Let stand for 10-15 minutes after removing from the oven before slicing. This makes it easier to cut.
Be careful not to split the yolks of the eggs when you crack them into the pie. You can crack them onto a saucer first and then slide off the saucer into the pie to make it easier.
We make this pie when we have lots of eggs to use up. We have our own chooks and at certain times of the year we end up with as many as 6 eggs a day. Luckily we all like eating eggs!
This is really simple to make, and great enjoyed either warm or cold with salad. We have a really large and deep pie dish, and I have based my ingredients on the quantities that fill our dish. But adjust to suit the dish you are using, obviously a smaller pie dish will require less eggs to fill it. For reference our dish measures