Food: Bacon & Egg Pie

We had a glut of eggs last week so I decided to make a Bacon & Egg Pie… I had never made one, but figured it was eggs, cream, bacon and pastry, really, how hard could it be?!  I was so chuffed with how it worked out that I thought I would share my recipe.

I have often marvelled at Bacon & Egg Pies in cafe cabinets. Often they were rectangular and were served as a  slice rather than a piece of pie, and I have seen many with a whole egg cooked inside the pie – I thought this was cool. So… I thought I would make a pie in a loaf tin, and just pop whole eggs into the top of the pie, which I will now do forever more. It worked! And, there will be no round Bacon & Egg Pies around here thanks very much!

Prep Time: 30 mins

Cooking Time: 60 mins

Serves: 8

Ingredients

3 sheets of puff pastry

1 onion

375g of bacon, diced

1 cup frozen peas

12 eggs

200ml cream

Method

1. Pre-heat oven to 180 degrees Celcuis. Defrost puff pastry.

2. Heat a frying pan and fry the onion and bacon until the onion is clear and the bacon is crisping. Set aside.

3. Grease and line a large loaf tin with baking paper.

4. Cut and arrange the pastry over the bottom and up the sides of the tin.

5. Put the onion and bacon into the bottom of the pie, spread the peas over the top.

6. In a large bowl, whisk 8 eggs and the cream, season with salt and pepper. Pour this over the onion, bacon and peas.

7. With the remaining 4 eggs, crack them into a cup, and one at a time carefully pour them into the egg mixture.

8. Top the pie with remaining pastry, make sure you pinch or press down the pastry so that it sticks, a splish of water {a splish is less than a splash} helps.

9. If you are feeling really tricky, you can use remaining pastry scraps. You can make strips of pastry like I did, or you could make lovehearts or birds or letters {how cute to write your family name on your pie!}

10. Brush the top of your pie with the bits of eggy creamy mixture or some milk, this will help your pie to go brown and glossy.

11. Bake in the oven for around an hour. You can tell it is cooked by jiggling it, if it still wobbles a lot – it is not cooked. Allow to sit in the tin for 5 mins before pulling out of the tin – the baking paper will help with this.

12.  Slice and marvel at how pretty it looks to have a whole egg sitting in the middle of your slice of pie. Serve with salad.

Variations

• You can make these into individual pies – use a muffin tray, cook for 20 mins or so.
• Instead of bacon you could use ham or bbq chicken.
• As tempting as it would be to pack this pie full of mushrooms and other vegetables, try not to – it will just make it go sloppy. Not cool.

Warning

• When eating this for lunch the next day… check whether there is a whole egg yolk in your slice BEFORE microwaving… Or…

• You have been warned. And my microwave has been cleaned. Again.